Ingredients

The following ingredients have 4 Servings
  • 3 Medium Beets
  • 1 Tablespoon Olive Oil
  • Salt

Instruction

  • Preheat oven to 350°F.
  • Scrub beats and slice thin (about 1/16 inches with a mandolin or knife. (I used a 2 setting.)
  • Toss beet slices with olive oil and sprinkle with salt. Allow beet slices to sit for about 15-20 minutes to sweat out excess moisture. When the time is up, pat dry.
  • Place beet slices in a single layer on 2 baking sheets. (I needed two baking sheets for the slices from 1 beet.) Don't overlap. Work in batches if necessary.
  • Bake for 15-20 minutes or until crisp and edges just begin to brown. Check at 15 minutes and then every 5 minutes thereafter removing chips that have reached the desired crispness. Thicker slices or ones that have been heavily coated in oil will take longer to cook.
  • Beet chips will continue to crisp as they cool, especially if you leave them on the baking sheet.