Eosinophilic Esophagitis Friendly Beet Chips
Total time55 min
Prep time15 min
Cook time40 min
4.5(7)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lbs medium red beets (about 4–5 beets), scrubbed and peeled
- 2 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line two large baking sheets with parchment paper and set a wire cooling rack over one of them if you have one — this helps air circulate under the chips.
- 2
Using a mandoline set to 1/16-inch (about 1.5 mm), or a very sharp knife, slice the peeled beets into rounds as uniformly thin as possible. Uneven slices will cook at different rates, so aim for consistency.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!