Seed Oil Free Beet Chips

Total time55 min

Prep time15 min

Cook time40 min

4.5

(7)

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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.

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