Low-Fat Baked Beetroot Chips Recipe

Preheat Oven:

Preheat your oven to 350°F (180°C).

Prepare Beetroots:

Peel the beetroots and thinly slice them using a mandoline slicer or a sharp knife. Ensure that the slices are uniform for even baking.

Coat with Olive Oil:

In a large bowl, toss the beetroot slices with olive oil until they are evenly coated.

Season:

Sprinkle smoked paprika, garlic powder, onion powder, salt, and black pepper over the beetroot slices. Toss again to ensure the seasonings are evenly distributed.

Arrange on Baking Sheet:

Arrange the seasoned beetroot slices in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding to ensure crispiness.

Bake:

Bake in the preheated oven for 20-25 minutes or until the edges of the beetroot chips are slightly curled, and they are crispy. Flip the chips halfway through the baking time.

Cool:

Allow the baked beetroot chips to cool on the baking sheet for a few minutes. They will continue to crisp up as they cool.

Serve:

Serve the low-fat baked beetroot chips as a healthy and colorful snack.