Description
These crispy baked beet chips are a healthier and lower calorie alternative to potato chips and the fancy veggie chips available in your market, because these are not fried.
Ingredients
- 4 whole Medium Size Beets
- 1 Tablespoon Olive Oil
- 1 pinch Sea Salt
Preparation
Preheat oven to 350 F with racks in upper and lower thirds. Peel beets and slice them 1/16 inch thick with either a mandolin or knife. In a large bowl, toss the sliced beets with olive oil. Beets should be thinly coated with the oil. On two rimmed baking sheets, arrange beets in a single layer. Sprinkle with a small amount of sea salt. Bake until edges of beets begin to dry out, about 20 minutes. Then rotate sheets and bake an additional 10 to 20 minutes, removing individual chips as they become lightened and pale in color. Note: Most of the chips needed the full extra 20 minutes of baking time. Transfer to a wire rack; chips will crisp up as they cool.
