Baked Rosemary Beet Chips
30-minute baked beet chips infused with rosemary and speckled with sea salt. Perfectly crispy, simple to make, and a healthy snack on the go.
Ingredients
- 2 small beets ((rinsed and scrubbed, peeling optional))
- Olive or avocado oil
- 1 pinch each sea salt + black pepper
- 1-2 sprigs fresh rosemary ((roughly chopped))
Instructions
- 1
Preheat oven to 375 degrees F (190 C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper (amount as original recipe is written // increase number of baking sheets or work in batches if making a larger quantity).
- 2
Thinly slice beets with a mandolin, getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
- 3
Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt, pepper, and the rosemary. Toss to coat. Then arrange in a single layer, making sure the slices aren’t touching.
- 4
Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
- 5
Remove from oven. Let cool slightly. Then serve.
- 6
Best when fresh. Leftovers will lose their crispiness.
Nutrition Facts
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