Baked Beet Chips
Makes 3 servings, about 1 cup per serving
- 1 pound large beets (any color), trimmed and scrubbed clean
- ½ teaspoon sea salt
- 1 tablespoon extra virgin olive oil
Thinly slice beets using mandolin or sharp knife to 1/16-inch thickness (about same thickness as a potato chip). Wear gloves to prevent staining hands. If using different color beets, separate beets into different bowls. Sprinkle beets with salt; toss to coat.
Drain liquid from beets. Blot with a paper towel. Combine beets with oil, rubbing oil evenly over slices. Arrange beets in single layer on large parchment paper-lined baking sheets. Use enough baking sheets so beets don’t overlap.
Place baking sheets in upper and lower thirds of oven (2 sheets at a time). Bake at 300° F for 45 minutes, rotating sheets from top to bottom halfway through baking. Beets should be nearly crisp (edges will be slightly curled and almost dried out). Beets of different sizes will bake at different rates, so watch closely. Remove as they are done.