• Oven Baked Beet Chips with Sea Salt

    Oven Baked Beet Chips with Sea Salt
    Prep time:
    Cook time:
    Total time:
    Serves: 10
    • 4 medium red beets (each about 3 inches in diameter)
    • 1 Tbsp olive oil
    • Pinch of sea salt
    1. Heat oven to 325°F (165°C) and arrange racks in the upper and lower thirds. Using a pastry brush, coat two rimmed baking sheets with a thin layer of olive oil and set aside.
    2. Trim the ends of the beets, peel them, then use a mandoline or a very sharp knife to cut into paper thin (1/8-inch) disks. Drizzle with oil, season with sea salt, and toss to coat. Divide among two rimmed baking sheet and arrange in a single layer. (You may need to do this in batches.)
    3. Bake, rotating sheet trays halfway through top to bottom and front to back, until beets are light pink in color, edges are crisp, and they are beginning to dry out, about 30 minutes total. Transfer to a cooling rack to cool until crisp, about 5 minutes. (They will last up to 5 days when stored in an airtight container.)
    4. Use a good quality mandoline (and the included guard) to make quick work of slicing the beets. If you don’t have a mandoline or are hesitant to use one, you can carefully slice the beets using a very sharp knife. These naturally sweet chips are fabulous on their own, but they would be great served with your favorite dip or topped with a crumble of feta and a scattering of fresh chives for an easy hors d’oeuvre.
    Serving size: 1 Calories: 26 Fat: 1g Carbohydrates: 3g Sugar: 2g Sodium: 258mg Fiber: 1g
    Nutritional values are estimations, not exact values

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