BAKED BEET CHIPS RECIPE {CRISPY AND DELICIOUS!} - BELLY FULL

Steps:

• Trim the greens and roots from the beets. Scrub the beets really well under cold water, but leave the skins on. Use a mandolin to slice the beets into 1/16-inch paper thin circles - hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
• Preheat the oven to 300 degrees F, and line two (or more) baking sheets with parchment paper. (You will likely need to bake these in batches.)
• Place the beet slices in a large bowl. Sprinkle with the salt, toss to coat, and then let sit for about 15 minutes to sweat.
• Drain off and discard any accumulated liquid, then pat all the beet slices dry with a paper towel.
• Drizzle with olive oil and toss to coat.
• Lay the slices out in a single layer on the prepared baking sheets, making sure none of the slices touch.
• Bake them in the oven for 25 minutes, then flip them over. Bake for another 20 minutes or until they've dried out, starting to wrinkle around the edges, and become crispy.
• (Keep an eye on your beets toward the end of the cooking time, as they're prone to over-browning. You don't want them brown. If they're done sooner, great! You may need to take some of them off the baking sheet sooner than others. Every oven is different.)
• Remove the beet chips from the oven and allow to cool on the baking sheets.
• While still warm, sprinkle with a little sea salt and black pepper, if desired.
• They will crisp up as they cool. Once cool, transfer to a cooling rack to continue to dry and crisp.
• Enjoy!
• NOTE: if you want to do a combination of red and golden beets, you'll want to divide them and the other ingredients into separate bowls, otherwise the red beets will stain the golden beets.