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Beet Chips


Cravings are our body’s physiological response to everything from emotional reasoning to hormones and stress, and I’m definitely not immune to them!

My cravings typically hit me in the late afternoon, when I need a little energy boost.  If I don’t have a green juice, I’m looking for my crunchy, salty pick-me up and sometimes something a little sweet.  I used to go for my infamous Rusty’s brand of potato chips, but I’ve finally found a way to redirect my craving into something just a little healthier!

I’ve started making small batches of beet root chips using coconut oil (or olive oil) and fresh beets. Beets are energy givers (just what I need in the afternoon) and I especially appreciate beets as a cancer survivor – they fight inflammation, provide powerful antioxidants, and are rich sources of nutrients and fiber that keep me cancer free!

Beet Chips

Serves 4


4 medium beets

2 t coconut oil or extra virgin olive oil

Optional: salt & turmeric powder

* I suggest using kitchen gloves when preparing beets 


Preheat oven to 350 degrees. Place racks in the upper and lower thirds of the oven. Peel beets and slice with a mandolin on 1/6 inch thickness. In a large bowl, toss the beets with the olive oil or coconut oil. Sprinkle with salt and turmeric powder if desired.

On rimmed baking sheets, arrange beets in a single layer. Bake until beets begin to dry out, about 20 minutes. Rotate beets and bake an additional 10-15 minutes on the other side. Remove chips as they lighten in color. Transfer to wire rack to cool, chips will crisp as they cool.





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