Oven Baked Beet Chips

Serving Size: 6

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious chips allow you to satisfy your cravings and add more vegetables to your diet! Note: This recipe requires 2 baking sheets.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook45

Passive15

Total Time1 15

Recipe Serving Size6

Cooking Tools Required

Baking sheet, Cutting board, Kitchen towels, Mandoline slicer, Measuring cups and spoons, Mixing bowls, Oven, parchment paper

Ingredients

6 red beet
¼ cup avocado oil
1 teaspoon celery salt or sea salt, more or less to taste

Instructions

Preheat the oven to 300° F. and line 2 baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops.
Use a mandolin slicer (with a guard!) to slice the beets paper-thin (1/16 inch), by holding the root end while dragging the beets across the mandolin. Be very careful as a mandolin is razor sharp!
Place the beet slices in a large bowl and pour the oil over the top. Sprinkle with celery salt or sea salt, and toss to evenly coat. Ready for the secret step? Now let the beets sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color.
Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.

Nutrition