Beet Chips

Directions

1. 1
   Preheat oven to 350F, with racks in upper and lower thirds.
2. 2
   Peel beets and slice into 1/16-inch-thick rounds with a mandoline.
3. 3
   In a large bowl, toss beets with the oil.
4. 4
   Divide beets among two rimmed baking sheets, arranging them in single layers.
5. 5
   Stack another rimmed baking sheet on top of each.
6. 6
   Bake until edges of beets begin to dry out, about 20 minutes.
7. 7
   Remove top sheets and rotate bottom sheets from upper to lower racks and from front to back.
8. 8
   Continue baking, uncovered, 10 to 20 minutes more, removing chips as they dry out completely (they will lighten in color).
9. 9
   Transfer to a wire rack; chips will crisp as they cool.
10. 10
    Store in an airtight container for up to 5 days at room temperature.
11. 11
    (Per serving)
12. 12
    Calories: 28
13. 13
    Saturated Fat: .2g
14. 14
    Unsaturated Fat: .3g
15. 15
    Cholesterol: 0mg
16. 16
    Carbohydrates: 3.9g
17. 17
    Protein: .7g
18. 18
    Sodium: 32mg
19. 19
    Fiber: 1.1g