You can use an mandolin to cut the beets, or the slicing blade on your food processor (recommended). Try both red and golden beets for a delicious variation. Beets are high in antioxidents, anti-inflammatory properties, and support detoxication.
1 tablespoon(s) Organic coconut oil, melted, or extra virgin olive oil
Cooking time 25m
Beet Chips Directions
Place a sheet of parchment paper on a cooking tray. You will need 2 trays for each large beet. Peel the raw beets and slice thin with a mandolin slicer (be careful) or the slicing blade on your food processor (really easy). Toss with the coconut or olive oil to coat.
Arrange the slices in a single layer and bake for 10 minutes, turn the beets and cook for another 10-15 minutes, until they are lighter in color. You can remove them individually as they cook. If you over cook they will shrivel a little and taste slightly burnt. The shorter the cooking time, the more beneficial they are. Add unrefined sea salt and pepper to taste.
You can store them in an air tight container out of the refrigerator for about 24 hours. They will get soggy in the refrigerator. So eat them up!