FOR THE BEET CHIPS:

3 tiny beets

1 Tbsp extra virgin olive oil 1/2 tsp thyme pinch of salt

DIRECTIONS:

1. Line your baking sheet with parchment.

2. Clean and scrub beets. Once finished, use a mandolin (if available) to slice the beets very thin. Place the beets in a bowl, and add the oil and thyme. Toss until well-coated. Lay beet chips out evenly, ensuring that no wheels overlap.

3. Bake for 10 minutes at 400°F, then flip over and sprinkle with salt. Continue baking until crispy (check every few minutes).