Ingredients:
- 4 medium-sized Red Beets, firm and fresh (approx. 600 grams / 1.3 lbs total)
- 2 tablespoons Extra Virgin Olive Oil or Avocado Oil (30 ml)
- ½ teaspoon Fine Sea Salt (approx. 2.5 grams)
- ¼ teaspoon Freshly Ground Black Pepper (optional)
Instructions:
- Prep the Beets: Preheat the oven to a very low temperature (150°C / 300°F). Line two large baking sheets with parchment paper or silicone mats.
- Wash and Peel: Thoroughly wash the beets to remove all grit. Peel off the skin using a vegetable peeler.
- Slice Thinly: Using a mandolin slicer set to the thinnest setting (1mm to 1.5mm is ideal), slice the beets. Discard the rounded ends. Consistency is crucial here.
- Crucial Drying Step: Spread the beet slices out on clean, absorbent kitchen towels or layers of paper towels. Lay another towel over the top and press firmly to wick away as much moisture as possible. Allow them to rest and air dry for at least 30 minutes.
- Toss and Season: Transfer the dried slices to the large mixing bowl. Drizzle evenly with the 2 tablespoons of oil. Toss gently until every slice is coated with a thin sheen. Sprinkle with salt and pepper (if using) and toss again.
- Arrange for Baking: Place the seasoned slices on the prepared baking sheets in a single layer. Do not allow the pieces to overlap, as this will result in steamed, soggy chips.
- Bake Slowly: Place both trays in the preheated oven. Bake for 25 minutes.
- Rotate and Flip: After 25 minutes, pull the trays out, rotate their position in the oven (top to bottom, back to front), and carefully flip each chip using tongs. This ensures even cooking.
- Finish Baking: Return to the oven for another 20–35 minutes, checking every 10 minutes. The chips are done when they appear slightly shrivelled, have dark red edges (but not burnt!), and feel brittle.
- Cool and Crisp: Remove the trays from the oven. Immediately transfer the chips to a wire cooling rack. The chips achieve maximum crunch as they cool down completely, typically within 15–20 minutes.