Beet chips with sea salt
Preheat the oven to 180ºC.
Peel the beets and scrape them into thin slices. Place the beet slices in a single layer on kitchen paper. Sprinkle with salt and leave to rest for 12-15 minutes.
Dab the slices dry and spread them in one layer over the baking paper on the baking sheets. Bake 2 plates of beet chips at the same time in the oven in a crunchy 12-14 minutes. Reverse the chips halfway.
Take them out of the oven and place in a bowl. Sprinkle the beet chips to taste with a little salt. Serve immediately, the crisps remain crispy for about 30 minutes.
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