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.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Line baking pan with Reynolds Wrap® Aluminum Foil for easy cleanup every time!
Ingredients
- 1 tablespoon sea salt
- 1/4 teaspoon smoked paprika
- 4 medium beets, rinsed and trimmed
- 2 tablespoons olive oil
- Reynolds Wrap® Aluminum Foil
Directions
Step 1
Preheat the oven to 375 degrees F. Line two 18x13x1-inch baking pans with Reynolds Wrap® Aluminum Foil.
Step 2
Combine sea salt and paprika.
Step 3
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.
Step 4
Bake for 15 minutes, then flip and bake for another 15 minutes or until chips are crispy.
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