A mandoline makes easy work of slicing beets paper thin; if you don’t have one, you can use a very sharp knife, but the slices will take longer to dry out in the oven and won’t be as crisp once cooled. You’ll need four rimmed baking sheets to make the chips, or you can bake them in batches.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 350°F, with racks in upper and lower thirds. Peel beets and slice into 1/16-inch-thick rounds with a mandoline. In a large bowl, toss beets with the oil. Divide beets among two rimmed baking sheets, arranging them in single layers. Stack another rimmed baking sheet on top of each.
Step 2
Bake until edges of beets begin to dry out, about 20 minutes. Remove top sheets and rotate bottom sheets from upper to lower racks and from front to back. Continue baking, uncovered, 10 to 20 minutes more, removing chips as they dry out completely (they will lighten in color). Transfer to a wire rack; chips will crisp as they cool. Store in an airtight container for up to 5 days at room temperature.
Nutrition Information
Step 3
(Per serving)
Step 4
Calories: 28
Step 5
Saturated Fat: .2g
Step 6
Unsaturated Fat: .3g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 3.9g
Step 9
Protein: .7g
Step 10
Sodium: 32mg
Step 11
Fiber: 1.1g
