Lunch: Olive Oil-Baked Beet Chips With Sea Salt And Black Pepper

Recipe by Todd Porter and Diane Cu When the raw slices are baked, they will shrink considerably, so use large beets.

Ingredients

2 pounds large beets, peeled
2 tablespoons olive oil
Sea salt
Freshly cracked black pepper

Instructions

Preheat oven to 350 °. Line several baking sheets with parchment paper.
Using a mandoline, thinly slice beets to a thickness of 1/16". In a large bowl, toss beet slices with oil to coat evenly.
On prepared baking sheets, in a single layer, arrange as many slices as will fit without crowding. Bake until crisp, 25-30 minutes, rotating pans once halfway through baking. Cool chips and blot with paper towels to remove any excess oil. Repeat, using a cool prepared baking sheet for each batch, until all beet slices are baked.
Toss chips with 1/4 teaspoon salt and pepper to taste.

Add a review for Olive Oil-Baked Beet Chips With Sea Salt And Black Pepper