If you don’t have perfectly matched baking sheets, don’t fret—simply improvise with any pair of pans that can be pressed snuggly together. If you can pull together enough pan sets, go ahead and bake two batches of beet chips at a time.

Hunting-Gathering
Use purple varieties for baked beet chips. Yellow and golden varieties tend to darken and brown unattractively, while red beets actually brighten  as they cook. Weird, huh?

Prep time: 15 minutes | Baking time: 30 minutes per batch | Makes 3–4 cups

Ingredients

 3–4 large red beets, about 1 1/2–2 pounds
 2 tablespoons oil
 1 teaspoon freshly ground black pepper
 1 teaspoon dried dill weed, or 2 teaspoons  fresh dill, finely chopped
  1/2 teaspoon kosher salt

Method

 1. Preheat the oven to 350°F, with the racks positioned in the upper and lower thirds.

  2. Line one of the two matching baking sheets with parchment paper or silicone baking mats. (You can bake more per batch if you have enough pans.) 

 3. Prepare the beets by removing the root and stem ends. Cut the beets into even 1/16-inch-thick slices—about as thick as a quarter. A mandoline or food    processor will help you make uniform slices.

 4. Transfer the beet slices to a mixing bowl, add the oil, pepper, dill, and salt, and then toss to coat.

 5. Arrange the beet slices in a single layer on the baking sheet with their edges just touching. Stack the matching baking sheet on top.

 6. Bake for 20 minutes, then remove the top baking sheet. The edges of the chips should look dry. Return the chips to the oven uncovered, turning 
the baking sheet in the opposite direction. Bake them for another 10 to 20 minutes, checking for doneness. The beets will curl and become lighter 
in color.

Note: The beet chips become crisper as they cool. If you like, sprinkle the chips with more salt when they come out of the oven. Then transfer them to a wide bowl or tray to cool.

Recipe reprinted with permission from Lark, an Imprint of Sterling Publishing Co., Inc.