Oven-Baked Beet Chips

Oven-baked beets are slightly sweet and crunchy with a hint of sea salt, and they make a healthy, delicious snack.

I had a couple of beets sitting in the refrigerator that needed to be used up, so I surprised my husband with these tasty beet chips. I sliced the unpeeled beets extra thin with my mandolin, then tossed them with some salt to sweat out the excess liquid. Next, I tossed them with olive oil, then baked them until the edges curled up and they were golden and crisp. These beet chips were super easy to make and a nice, healthy afternoon snack. My husband really enjoyed them plain, but I have a feeling they would be tasty dipped in an herb and garlic dip or dill dip too!

Oven-Baked Beet Chips

Ingredients:

• 1 red beet, washed & scrubbed well
• 1 gold beet, washed & scrubbed well
• Sea salt, for sweating, plus more when serving    **Sprinkle a little salt on each slice of beet to sweat out the liquid.
• 1 tbsp olive oil
• Freshly cracked pepper, to taste

How to Make Oven-Baked Beet Chips:

Preheat the oven to 350 degrees.

Wash and scrub the beets thoroughly so you can leave the peel on for extra fiber. Slice them 1/16th inch thick with a mandolin or a very sharp knife.

Pat the beets lightly with a paper towel to remove excess moisture, sprinkle with a little sea salt, toss, and let them sit on paper towels for about 15 minutes.  Side Note: This lets more moisture release from the beets, which will help your chips get crispy.

Place a wire cooling rack on a baking sheet.

Toss the beet chips with olive oil until evenly coated.

Place the beet chips in a single layer on the wire rack.

Bake until the edges curl up and they are golden and crisp, 25-30 minutes, rotating pans once halfway through baking.

Blot with paper towels to remove any excess oil, season with sea salt and freshly cracked pepper to taste, and cool on a wire cooling rack.

Serve as is or with your favorite chip dip. Enjoy.