Crispy Beet Chips
3 large beets, rinsed and peeled (they shrink when baking, so use large beets)
OLIVE & VINE extra virgin olive oil, or an infused oil like Wild Rosemary
Sea salt and freshly ground black pepper
Preheat oven to 375 degrees F and place oven rack in the center position.
Thinly slice beets with a mandolin or a sharp knife, getting them as consistently thin as possible, approximately 1/16".
Place in a large bowl, drizzle with enough olive oil to coat, but not drench. Add a pinch of salt and pepper. Toss to coat evenly. Arrange in a single layer on two baking sheets, making sure the slices aren’t touching.
Bake for 15-20 minutes or until crispy and slightly brown. Remove from oven and cool completely before serving. They will crisp up more as they cool.