- Fresh beets and carrots or any other root vegetable you would like to try.
- Olive oil or coconut oil
- Pepper, Salt/seasoning salt/ or whatever spice that catches your fancy.
- First you must peel the beets and carrots. I preferred to chop the ends off of the beets first. It seems easier this way. I then give them a good rinse.
- Next slice them about 1/16 thin. If you have a mandolin it would really come in handy here. I unfortunately don't have one. So I tried to cut as thin as possible. Making a few crescents by mistake along the way. (Which crisped better than the rest. Yum!)
- Now you want to prepare baking sheets. Line the baking sheet with wax paper for easier cleanup. I tried one pan with a cookie rack, one without. If you do not use a cookie rack then make sure you grease pan or use wax paper to prevent sticking.
- Coat slices with oil and spices of your choosing. You can do this in a bowl or brush on once they're on the pan. Make sure you get both sides.
- Arrange pieces on pans.
- Several beets or carrots
- Salt, pepper and seasoning
Preheat Oven to 400 degrees Fahrenheit and prepare baking sheets.
- Wash, peel, and slice beets and carrots.
- Place beets on cookie sheet and brush with oil and sprinkle with salt and pepper or your favorite seasoning on both sides.
- Bake for 30-35 minutes flipping halfway through if you are not using a cookie rack.
- Remove chips as the crisp or start to burn. Cool on cookie rack, they will crisp as the cool.
There you have it! Have you made beet chips before? Have a different recipe or suggestion? I would love to hear from you.