Beets may have a bad wrap, but we can almost promise that you will love this recipe. Beets are full of many vitamins and minerals and make a great substitution for potatoes. Cooked in healthy oils, you will know exactly what are in these wonderful chips. Great served alongside a nice steak, burger or anything grilled. Just be aware that purple beets are a bit messy when cutting and may turn your fingers a pretty shade of purple, but don't worry it is temporary!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 2 large beets cut into thin chip size slices. Not necessary to peel, but you can if you wish. May use purple or golden beets.
- 2 Tbsp coconut oil or olive oil. Melt coconut oil.
- 1 tsp sea salt
Ingredients
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Instructions
- Preheat over to 350 degrees.
- In a large bowl, add beet chip slices (skin is ok to stay on) and evenly toss with sea salt and melted coconut oil.
- Line a baking sheet with parchment paper and lay beet chips flat across baking sheet. Use more than one baking sheet if needed. Beets should be flat and in a single layer.
- Bake for 25-35 minutes, flipping halfway through. Beets should start to dry out and crisp up. You may cook longer to achieve desired level of crispness.
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