Beet Chips

To create thin, evenly sliced beets, use a mandoline slicer — plastic models are available at housewares stores.

2 medium beets
1 tsp. extra-virgin olive oil

Preheat oven to 350°F, with racks in upper and lower thirds.

Peel beets and slice 1/16” thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.

On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets.

Bake 10-20 minutes, removing chips as they become lightened in colour.

Transfer to a wire rack; chips will crisp up as they cool.

Makes 4 servings.