- 2-4 large beets red, golden, or mixed
- ¼ cup olive oil or olive oil spray
- sea salt to taste
- Preheat the oven to 300°F, and line 2 baking sheets with parchment paper. Wash the beets and give them a good scrub, and then cut off the top (the opposite side of the root end).
- Use a mandolin slicer to slice the beets as thin as you can make them. You do not need to peel them. Be careful to keep your fingers clear of the mandolin blade.
- Place the beet slices in a large bowl and pour the oil and salt over the top. Toss well. If you are using a mix of red and golden beets, oil and salt them in separate bowls to keep their colors from mixing.
- Lay the slices out in a single layer on the baking sheets, with space in between. Bake for 45-60 minutes until crisp but not burnt. Check at 40 minutes and bake longer if necessary. Keep in mind that they will crisp up even more after removing them from the oven to cool.
- Always use the mandoline guard to protect your fingers and keep them away from the blade.
- The key to this recipe is to go low and slow. I do not recommend increasing the temperature to decrease the cooking time as you’ll end up with brunt chips or chips that are not crispy.
- When you pull the sheet pan out of the oven, allow the chips to cool undisturbed on the pan as it helps them crisp up even more.
- Feel free to sprinkle more seasoning onto the chips as they cool.
- These chips are delicious on their own or you can enjoy these with a dip such as my hummus recipe or guacamole recipe.