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Beet Chips


25 minutes

2 servings


You can use a mandolin to cut the beets, or the slicing blade on your food processor (recommended). Try both red and golden beets for a delicious variation. Beets are high in antioxidants, anti-inflammatory properties, and support detoxication. Phase One-Repair

Beet Chips


  • 1 Large red or golden beet

  • 1 tablespoon(s) Organic coconut oil, melted, or extra virgin olive oil

  • Sea Salt or favorite seasoning (cinammon, turmeric, curry) 


1. Place a sheet of parchment paper on a cooking tray. You will need two (2) trays for each large beet. Peel the raw beets and slice thin with a mandolin slicer (be careful) or the slicing blade on your food processor (really easy). Toss with the coconut or olive oil to coat. Sprinkle sea salt, or other seasoning of choice. 

2. Arrange the slices in a single layer and bake for 10 minutes, turn the beets and cook for another 10-15 minutes, until they are lighter in color. You can remove them individually as they cook. If you over cook they will shrivel a little and taste slightly burnt. The shorter the cooking time, the more beneficial they are. Add unrefined sea salt and pepper to taste.

3. You can store them in an air tight container out of the refrigerator for about 24 hours. They will get soggy in the refrigerator. So eat them up now and enjoy!

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