These healthy beet chips are so good you will not want to put them down. Trust me, I am not a huge beet lover and I can’t resist these beet chips. They are quite easy to make and you’re sure to enjoy them!
- 3 medium fresh beets
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon red wine vinegar (optional)
- 1/2 teaspoon Herbes de Provence, or other favorite dried herb(s)
- 1/2 teaspoon unrefined sea salt
- Dash (1/8 tsp.) black pepper
- Pinch (1/16 tsp.) garlic powder
Preheat oven to 325F. Line 2 large baking sheets with parchment paper; set aside.
In a medium bowl combine oil, vinegar, herbs, salt, pepper, and garlic powder. Set aside.
Scrub beets well, trim tops and bottoms off of beets and discard. Peel the beets using a vegetable peeler (its best to wear gloves to avoid staining your hands).
Slice the beets into very thin slices, just under 1/8-inch thick (2mm). Using a mandolin will ensure even slices.
Put the beet slices in bowl with oil-herb mixture. Toss thoroughly and gently to coat.
Place the oil-coated beet slices onto the parchment lined baking sheets; you may place them close together, just make sure they are not touching one another.
Cook beet slices in preheated oven for about 30 minutes, or until a little dry looking; the time can vary depending on the different sizes and thickness of the beet slices.
Check chips often and rotate the pans once halfway through baking. The chips will crisp up more as they cool.
Makes 2 to 3 snack-sized servings.