|2||medium beets, any variety|
|1 teaspoon||extra-virgin olive oil|
|Sea salt, to taste (optional)|
Notes: To create thin, even slices, use a mandoline slicer. We've also sliced beets with a sharp knife. The slices, however, were thicker and uneven, requiring longer baking times.
If you've worked with fresh beets, you know that beet juice stains everything from fingers and cutting board to favorite aprons and dish towels. To prevent staining, wear food-safe gloves while handling cut beets and wash or wipe tools and surfaces immediately after slicing the beets. Makes 1 to 2 servings
1. Preheat oven to 350 degrees F with racks in middle positions. Line two large rimmed baking sheets with parchment paper (optional if using nonstick baking sheet).
2. Gently scrub beets to remove dirt and debris. Rinse well, pat dry and trim ends. Peel beets with vegetable peeler if outer skins are tough. Slice into 1/16-inch thick slices using a mandoline slicer. Place beet slices in a large bowl and toss with extra-virgin olive oil. Each slice should have a thin coat of oil.
3. On each baking sheet, arrange slices in a single layer. Note that beets shrink significantly during baking.
4. Bake 20 minutes. Rotate sheets. Bake for another 10 to 20 minutes. Beets burn easily so watch them carefully. I remove chips as they become dry and crisp.
5. Transfer hot chips to a wire cooling rack. Immediately sprinkle with sea salt, if desired. Chips crisp even more as they cool. Store cooled chips in an airtight container. Enjoy plain or with a favorite dip.