Baked Beetroot Chips With Basil Pesto

Directions:

• Preheat the oven at 180°C. Peel the beetroot and slice it 1/16 inch thick with a mandolin.
• In a large bowl, toss the peeled and sliced beetroot with extra-virgin olive oil.
• On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beetroot in a single layer. Stack another rimmed baking sheet on top of each.
• Bake until the edges of beetroot begin to dry out, which should be about 20 minutes. Uncover and rotate sheets.
• Transfer to a wire rack and let them cool till the chips crispen up.
• Serve with our Basil Seed Pesto as a dip.