veg, vegan, paleo, gluten-free, sugar-free, dairy-free
4-5 beets, washed, leaves removed
sea salt – optional
sidekick sweet potato – optional
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Using a mandolin or sharp knife, thinly and uniformly slice the beet root. Lay out flat on the baking sheets. Lightly sprinkle with sea salt, if desired.
Bake at 350 degrees for 25-30 minutes, or until they begin to shrivel up – aka dehydrate.
If you want your chips a bit more crispy, turn the heat up to 400 degrees and watch closely for 3-5 minutes. They will burn fast, so pay attention or set a timer!