Prep: Wash and pat beets dry. Slice off the root and stem ends and peel beets using a vegetable peeler.
Season: Toss the skins with oil and desired seasonings.
Bake: Arrange peelings in a single layer on a lined baking sheet. Bake for 5-8 minutes or until crispy. Keep a close eye on them as they can burn easily.
Remove from the oven, let cool slightly and enjoy!
Notes
The equipment section above contains affiliate links to products we use and love!FOOD WASTE NOTES: If your beets came with their greens attached, use those too! Saute them with olive oil, salt and pepper or use them instead of basil to make a beet green pesto.PREP AHEAD: These beet peel chips can be prepared up to three days in advance. They are best enjoyed immediately, but you can crisp them up again in the oven if needed.LEFTOVERS/STORAGE: Store in an airtight container for up to three days. They may lose their crispness as they're stored (especially if they’re not in an airtight container), but you can simply pop them in the oven for a few minutes to get them crispy again. NUTRITION NOTES: Beets are a good source of fiber, folate, manganese, potassium, iron, and vitamin C.SERVING SUGGESTIONS: These are great as a simple, crunchy snack, or toss them on a salad or buddha bowl for some extra crunch.