- 3–4 medium beets
- 1 tablespoon olive oil
- Sea Salt and Pepper to taste
- Pre-heat oven to 325˚.
- Peel the beets with a vegetable peeler and with either a mandolin or a sharp knife, slice the beets as thin as you can (the thinner- the better.) Lay beet slices in a single layer on a baking tray covered with parchment paper. Brush olive oil over slices and sprinkle with salt/pepper.
- Bake for 30-40 minutes (time will vary based on how thin you sliced- start checking after 25 minutes and go from there.) The chips should be reduced in size and crispy. Remove from oven and let sit on the tray for 10 minutes to let cool.
- (I sliced by hand and unfortunately didn’t slice evenly so I had to remove some chips from the tray and finish baking the rest so that the thinner ones did not burn…)