Beet Chips

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October 3, 2016


1Preheat oven to 325. Line baking sheet with parchment paper.

2In small bowl combine OIL WELL Herbes de Provence Olive Oil, OIL WELL Lambrusco Red Wine Vinegar, OIL WELL Garlic Sea Salt and fresh ground pepper. Whisk to mix well.

3Scrub beets, cut off tops and bottoms and peel. Using a mandolin slice into very thin slices. Place beets in medium bowl. Drizzle with oil mixture. Gentrly toss to coat well. Place slices on parchment lined paper, making sure slices are not touching.

4Place in preheated oven for 30 minutes or until slices look dry. Check often and rotate pans halfway through baking. Remove and let cool. Chips will crisp up further as they cool. Serve and enjoy!


3 medium fresh beets

2 T OIL WELL Herbes de Provence Olive Oil

1 t OIL WELL Lambrusco Red Win Vinegar

pinch OIL WELL Garlic Sea Salt and Fresh Ground Pepper to Taste