Recipe courtesy of Michel Janse

Sea Salt and Vinegar Beet Chips

Eat all the chips minus any guilt by switching out fried potatoes for baked beets and topping them with sea salt and vinegar.
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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 4 servings
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Ingredients

1 tablespoon olive oil

1 tablespoon white vinegar 

1 red beet 

1 golden beet 

Pinch sea salt  

Directions

Special equipment:
mandoline
  1. Preheat the oven to 350 degrees F.
  2. Combine the oil and vinegar in a mixing bowl. 
  3. Use a mandoline on the thinnest setting to slice the beets. Toss the beets in the oil and vinegar and lay flat on a baking sheet. Bake for 10 minutes, then flip the chips and bake until crispy, about 7 additional minutes. (Bake time is directly related to the thickness of the chips, so bake longer if needed.) 
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