📖 Instructions

1. Preheat your oven to 300°F (150°C). This lower temperature helps to dry out the peels without burning them, ensuring a crispy chip.
2. Wash the beet peels thoroughly. Remove any dirt or debris. Give them a good scrub to get rid of any lingering soil—you want these chips clean!
3. Pat the beet peels completely dry with paper towels. Moisture is the enemy of crispy chips, so this step is crucial. I usually press them between several layers of paper towels to really get them dry.
4. In a medium bowl, toss the dried beet peels with olive oil. A light coating is all you need – about 1 to 2 teaspoons. This helps them crisp up in the oven.
5. Sprinkle salt and vinegar powder over the oiled beet peels. Toss until evenly coated. If you don't have salt and vinegar powder, you can use a combination of sea salt and a splash of white vinegar (be careful not to add too much liquid).
6. Arrange the beet peels in a single layer on a baking sheet lined with parchment paper. Overlapping will cause them to steam instead of crisping.
7. Bake for 15-20 minutes, or until the edges are crispy and slightly curled. Keep a close eye on them, as they can burn quickly. The baking time can vary depending on the thickness of your peels and your oven.
8. Remove from the oven and let them cool completely on the baking sheet. They will crisp up further as they cool. I like to sprinkle a little extra sea salt on them while they're still warm.
9. Store the cooled beet peel chips in an airtight container at room temperature. They're best enjoyed within a few days to maintain their crispiness.
10. Pro-Tip: Don't overcrowd the pan! Bake in batches if necessary.