Oven Baked Beet Chips

Wash and dry beets.

Preheat oven to 350ºF. Bake beets about 35-45 minutes.

Leave the skin on, no need to peel. With a Japanese slicer or mandoline, slice very thinly, about 1/16 of an inch and place sliced beets in medium-sized bowl.

Pour vegetable oil over top and with your hands, cover all the beet chips with oil. (I wear gloves for this.)
Lay beets on wire rack in an even layer.

Place in the oven on the upper rack and bake for about 35-45 minutes. Baking time all depends on the thickness, the size of the beets and your oven. Rotate the pan halfway so they cook evenly. Tip: When the beets are finished cooking, they turn from having a shiny finish to a matte finish.

As soon as they are finished cooking, sprinkle with salt and transfer to a cooling rack. Store in airtight container for up to 2 days but I’ve never had them last that long.