- 12 small/medium beets (4 large beets)
- 2-4 tablespoons grapeseed oil
- 1-2 teaspoon pink Himalayan salt
- 1 teaspoon of dried herbs like chives, parsley or rosemary (optional)
Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops.
Use a food processor with the slicer blade or a mandolin slicer to slice the beets thin. When the beet slices are thin, There is no need to peel the beets first. If using the mandolin and watch your fingertips closely.
Place the beet slices in a large bowl. Add the oil, salt and herbs to the bowl and mix well. (If using red and golden beets, place in separate bowls and divide the oil and salt evenly.)
This step is the step that helps them crisp perfectly. Let the beets sit in the oil and salt until they release their natural juices, about 20 minutes. This is what allows them to retain a better shape and color.
Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.
Beets are one of the most nutritionally dense vegetables on the planet – packing in a TON of benefits for the number of calories they contain.
They’re a great source of fiber, folate (vitamin B9), potassium, iron, manganese, and vitamin C.
Not only that but beets are loaded with inorganic nitrates, which can help lower blood pressure and improve blood flow.
They’re also linked with better athletic performance, especially in endurance sports like running and cycling.