Baked beet chips

Beets have a special place in my heart. maybe it’s the fact that nature produces such a vibrant, radiant, gorgeous shade of pink. or maybe it’s because they are so good for you, and i instantly feel better about myself when eating them.

  • 3 medium sized beets (washed and peeled)
  • 1 tbsp. extra virgin olive oil
  • sea salt
  1. Preheat the oven to 250 F. lay the beets on their side and cut off the ends. then, using a sharp knife or mandolin, cut the beets into slices as thin as you can get them. the thinner, the better. put all the slices in a large plastic bag with 1 tbsp. of extra virgin olive oil. shake them around until they are all coated. spread a piece of parchment paper over a large cookie sheet. place each slice flat on the parchment paper. cook on 250 F for 30 minutes. flip, and cook another 30 minutes. flip one more time to cook 30 minutes again. that’s three increments of 30 minutes at 250. next, increase the heat to speed up the cooking – this gets them crispier, faster, but reduces the chance of burning them. put the heat on 325 and cook for 15 minutes. turn the oven off and let sit in the oven for another 15 minutes.

some slices will be thinner than others, so check periodically as the beets are cooking to make sure they are burning. you may need to take some of the smaller pieces out earlier than the others as they will cook faster.