beet chipsI’ve had this mandolin slicer for so long and haven’t figured out a way to use it. All of a sudden I had all these beets and the mandolin slicer was begging for attention. So I whipped it out with the faintest idea how to even set it up. I chopped the ends of the beets and started grating the beets on the slicer. I didn’t even think it was working at first because it was so quiet! Well, the beets came out in these perfect little slices and tasted even more wonderful. Beets contain vitamin A and glutamine. Vitamin A is critical for the immune system. The glutamine helps to heal the intestinal lining. Try these out when you’re feeling ungrounded. Root vegetables are a good food source to get grounded.

Serves: About 6 cups of beet chips

Hands-on time: 20 minutes

Total Time: 1 hour 20 minutes

Gluten free, vegan, vegetarian, dairy free, soy free


12 beets (red, golden, or mixed)

½ cup olive oil

2 tsp sea salt


  1. Preheat the oven to 300℉. Line baking sheets with parchment paper or reusable cookie sheet liner.
  2. Scrub the beets well with a veggie brush. Slice off the tops.
  3. Use a mandolin slicer to slice the beets paper-thin. You do not need to peel the beets first because they are sliced so thin. Hold the root end and drag the beets across the mandolin. Watch your fingertips.
  4. Place the beet slices in a large bowl and pour olive oil and salt on top. Toss well. (Place red and golden beets in two separate bowls and divide salt and oil evenly.)
  5. Let the beets sit in the oil and salt for about 15-20 minutes. This allows them to release their natural juices and retain a better shape and color once cooked.
  6. Toss the beets one more time and drain off the liquid. Lay slices out in a single layer on the baking sheet.
  7. Bake 45-60 minutes until crisp, not brown. Check the beets after 45 minutes to determine if they need more time. Remove beet chips from oven and cool completely.
  8. Store in an airtight container.
  9. Enjoy!

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