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Prep Time
5 mins
Total Time
30 mins


medium beets (5 oz/150 g each, size of tennis balls)
1 tbsp
olive oil
15 mL
pinch salt and pepper


Step 1

Preheat oven to 160°C (325°F). Line 2 large baking sheets with parchment paper.

Step 2

Slice off top and root ends of beets. Peel. Slice beets into very thin rounds with mandolin slicer or knife.

Step 3

Lay beet slices on parchment in single layer. Brush tops with olive oil. Sprinkle with salt and pepper. Place baking sheets on middle racks of oven. Bake about 10 min. Turn over beet chips. Return sheets to oven, switching rack positions. Bake about another 5 min. Check and remove any crisped chips to bowl. Continue baking and checking every 2 min. or so, removing chips as they crisp, until batch is done.


To prevent hands from staining, hold beets in clean towel or wear plastic gloves during slicing.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/2 of the recipe):
7 g
Saturated Fat:
1 g
10 g
3 g
7 g
2 g
220 mg
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