Low Iodine Beet Chips
Total time55 min
Prep time15 min
Cook time40 min
4.5(7)
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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.
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