Kitchen Supplies:

  • Two baking sheets
  • Parchment paper
  • Mandolin (optional)
  • Paper towel
  • Small bowl


Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


3 beets, red bunched

1 tsp. dried thyme

To taste sea salt

1 tbsp. biodynamic extra virgin olive oil

Shop this recipe


Preheat the Oven & Prepare the Beets

  • Preheat the oven to 255F and line two large baking sheets with parchment paper
  • Rinse the Beets and slice with a mandolin. If you don't have a mandolin, simply slice the beets as thinly as possible.
  • Place the slices on sheets of paper towel for a few minutes to help draw out some of the excess liquid.

Bake the Beet Chips

  • Line the beet slices on the prepared baking sheet as tightly next to eachother as possible, without overlapping them.
  • Pour the olive oil into a small bowl and use a pastry brush to coat the beet slices.
  • Very lightly season with sea salt & dried thyme and bake for 2+ hours, until the chips start to turn brown and crispy.

Bring It All together

  • Turn the oven off and let the beet chips cool before serving.
  • Keep them in an airtight container for up to 3 days, enjoy!