Beet Chips with Sea Salt and Smoked Paprika
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 6 - 8
- Course: Appetizers & Snacks
These crunchy and delicious veggie chips are the perfect healthy snack.
- 1 tablespoon sea salt
- 1/4 teaspoon smoked paprika
- 4 medium beets, rinsed and trimmed
- 2 tablespoons olive oil
- Reynolds Wrap® Aluminum Foil
Preheat the oven to 375 degrees F. Line two 18x13x1-inch baking pans with Reynolds Wrap® Aluminum Foil.
Combine sea salt and paprika.
Cut the beets into very thin slices using a sharp knife or mandoline. Divide beets between each of the prepared pans. Drizzle each with oil then shake in the pan. Sprinkle with salt mixture and toss again.
Bake for 15 minutes, then flip and bake for another 15 minutes or until chips are crispy.