• Liz Talley - Urban Graze

Roasted Beet Chips

Red, gold, and the very fun chioggia beets make terrific chips!

Peel and very thinly slice 2-3 small beets. If you own a mandoline, this would be a good time to use it. Toss with 1 Tbsp. olive oil and a dash of salt and pepper. Spread in a single layer on a parchment paper lined baking sheet. Bake for about 30 to 40 minutes at 325, or until edges start to dry out and they look crisp. Shake around and/or flip at least once during baking time.

Recipe created or adapted by Liz Talley, Urban Graze

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