Beet Chips


  • 2 pounds beets, scrubbed & peeled
  • 2 tbsp olive oil
  • sea salt or himalayan salt
  • black pepper


  • Preheat oven to 375F.
  • Thinly slice the beets with a sharp knife or mandolin, getting them as thin as possible. Cover in olive oil, sea salt and toss to coat. Let the beets sit for about 15-20 minutes so they sweat out some of the moisture.
  • Toss again, drain off excess liquid and lay the beets on a parchment paper lined baking sheet. Make sure to arrange in a single layer. You may need two baking sheets.
  • Sprinkle with black pepper.
  • Bake for 45 minutes to an hour. Testing after 45 minutes and bake longer if necessary.
  • Let cool completely and enjoy! Store in an air tight container for up to 2 weeks.
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