Crispy Oven-Baked Beet Chips by Coley Cooks

Ingredients

• 450g (1 lb) beets, washed and trimmed
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1 tsp fresh thyme or rosemary, finely chopped (optional)

Instructions

1. Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
2. Slice the beets into paper-thin rounds using a mandoline slicer, ensuring they are uniform in thickness for even cooking.
3. Toss the beet slices in a large bowl with the olive oil and salt until evenly coated.
4. Arrange the beet slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
5. Bake for 40-50 minutes, flipping the chips halfway through, until the edges are curled and the chips feel crisp to the touch.
6. Remove from the oven and let them cool completely on the baking sheet, as they will continue to crisp up while cooling.