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Baked Beet Chips

Servings: 2 to 4

Thinly sliced beets bake up to crunchy crisp chips that make gorgeous garnishes or delicious snacks, either on their own or paired with fingerling potato chips.


  • 1 medium beet, scrubbed, ends trimmed
  • 2 Tbs. canola oil
  • Kosher salt


  • Heat the oven to 300°F. Line a heavy-duty baking sheet with a silicone baking mat or parchment.
  • Cut the beet into 1/16- to 1/8-inch-thick slices.  In a large bowl, toss the beet slices with the oil to coat evenly. Season generously with salt and toss to coat. Arrange the beet slices on the prepared baking sheet so they’re not touching (use a second baking sheet if necessary).
  • Bake until the beets are crisp and browned at the edges are golden brown, about 30 to 40 minutes.  Let cool on the baking sheet to room temperature, then store in an airtight container for up to 2 days.


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