1. Wash the potatoes and/ or beets. Preheat oven to 375 F. Line baking pans with parchment paper.
2. Cut the beets and potatoes using a mandoline slicer. If you don’t have a slicer, carefully chop the beets and potatoes as thin as possible (~1/8 inch). Place the veggies onto the parchment paper.
3. Toss the potatoes and beets with a little black pepper, granulated garlic, and/or Italian seasonings. *
4. Cook in the oven for 10 minutes, and then rotate the beets/potatoes. Cook for another 5-10 minutes or until the veggies are crispy. Allow the chips to cool and then enjoy!
*Optional to add 1 tsp of avocado oil to the chips, though it’d be healthier to use no oil!