• 3 small beets
• 1 tbsp avocado oil
• Sea salt
• 1 tsp dried rosemary

Preheat oven to 475°. Wash, peel and slice beets very thinly (use a mandolin, if you have one). Place sliced beets on a parchment lined baking pan that has been well oiled with avocado oil. Leave a small amount of space between slices. Dab tops of beets with remaining oil. Sprinkle with sea salt and rosemary. Bake for 20 minutes.

Top an arugula and goat cheese salad with these tasty chips for a quick and healthy lunch.

*Tip: wear plastic gloves while handling beets to prevent them from being stained.