Gluten-Free Beet Chips

Ingredients

• 2 medium beets, peeled and thinly sliced 2 medium beets, peeled and thinly sliced
• 2 tbsp olive oil 2 tbsp olive oil
• 0.5 tsp salt 0.5 tsp salt
• 0.25 tsp black pepper 0.25 tsp black pepper
• 0.25 tsp paprika 0.25 tsp paprika

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Prepare the beets by peeling them and slicing them as thinly as possible, aiming for uniform thickness for even cooking. A mandoline slicer is recommended for best results, but a sharp knife will also work.

2. 2

   In a large bowl, toss the thinly sliced beets with the olive oil, ensuring each slice is lightly coated. This will help them crisp up beautifully in the oven. Add the salt, black pepper, and paprika to the bowl, and toss again to distribute the seasonings evenly over the beet slices.

3. 3

   Arrange the seasoned beet slices in a single layer on the prepared baking sheets, making sure they do not overlap. Overlapping the slices will cause them to steam rather than crisp, so use two sheets if necessary to ensure adequate space for each chip.

4. 4

   Bake for 18-20 minutes, or until the edges of the beet chips are slightly curled and they feel crisp to the touch. Halfway through the baking time, around the 10-minute mark, carefully flip the beet chips to promote even browning and crisping on both sides.

5. 5

   Remove the beet chips from the oven and let them cool on the baking sheets for a few minutes; they will continue to crisp as they cool. Serve immediately for the best texture, or store them in an airtight container at room temperature for up to 3 days, though they are best enjoyed fresh.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Store in an airtight container to keep snacks crispy; add a food-safe silica gel packet to absorb moisture.
• Rotate the pan halfway through baking to account for any hot spots in your oven.