A nutritional upgrade from traditional potato chips, these beet chips are colorful, flavorful and easy to make. A mandoline makes slicing easier and more even. The recipe is from "Powerfoods" by the editors of Whole Living magazine (Clarkson Potter 2010).
- 2 large beets
- 1 teaspoon olive oil
- Sea salt to taste
Adapted from archive.jsonline.com
Preheat oven to 350 degrees.
Scrub beets and trim tops and bottoms (no need to peel). Slice beets 1/16 inch thick, preferably using a mandoline. If using a knife, trim bottom of beet so that it is flat and doesn’t roll when trying to slice.
Toss with olive oil and lay out on a baking sheet lined with parchment paper, arranging so beets don’t touch each other. Depending on size of beets, you will need at least two baking sheets and may need to bake more than one batch.
Bake in preheated oven 20 minutes, then rotate baking sheets. Bake another 20 minutes or until completely dry. Remove from oven and lay chips on a rack to cool completely. They will crisp up as they cool.