Interstitial Cystitis Friendly Beet Chips
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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
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp smoked paprika (optional)
Can be omittedsmoked paprika
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.
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