Tools: Vegetable spiralizer or mandolin slicer, two 13 × 18-inch metal baking sheets (cookie sheet), silicon baking mats or parchment paper, salad spinner, a large mixing bowl, measuring spoons
Servings: 2.3 oz
Author: Joyce @LightOrangeBean
2medium beetsapproximately 1 pound
1teaspoonextra virgin olive oil
Attach ribbon blade to a vegetable spiralizer and slice the beets into thin slices. As it forms a long ribbon, cut and separate into individual round disks. You can also use a mandolin slicer to make the round slices.
Place the sliced beets into a large mixing bowl and add salt. Toss evenly and let them stand for at least 15 minutes.
Drain the liquid and transfer the sliced beets into a salad spinner to remove the excess liquid.
Preheat oven to 300 °F.
Transfer the sliced beets into a large mixing bowl. Add the remaining ingredients. Gently massage the beets to help evenly coat them with the oil and seasonings.
Place the sliced beets onto lined baking sheets. Spread them to a single layer without any overlapping. Bake for 1 hour on the middle and bottom rack of the oven. To ensure they are evenly cooked, switch the two baking sheets with each other between the middle and bottom rack every 20 minutes. If the chips seem soft after baking for 1 hour, combine them onto one baking sheet and bake on the middle rack for another 10 minutes. Be careful and watch closely to prevent the chips from burning.
Remove the baking sheets from the oven and let the beet chips rest on the baking sheets for 2 minutes before transferring to a cooling rack. These beet chips can be stored in an airtight container for up to a week. If they became soft and slightly limp, return them to 300 °F and bake for 1 minute.