Beet Chips

Preheat the oven to 350 F. Slice the beets thinly with a mandolin or sharp knife. I would recommend using a mandolin to slice the beets. They work best when they are sliced very thinly. Put the beets into a bowl.

Toss the beets with olive oil, salt and pepper. Place on a baking sheet that you’ve lined with foil—make sure to put them in a single layer. Cover the top of the sheet with foil and add a second baking sheet to the top.

Put the sheet into the preheated oven and cook for 25 minutes. Then remove the top baking sheet and foil and rotate the pan. Cook for 15-20 minutes until slightly dried out. Cool on a wire rack (the chips will crisp up as they cool).

Slightly adapted from Martha Stewart.