Baked Rosemary Beet Chips

Baked Rosemary Beet Chips />


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.


CourseSide, Snack

CuisineGluten-Free, Vegan

Freezer Friendly? No

Does it keep? 2-3 Days


  • 3 medium-large beets (rinsed and scrubbed)
  • Olive or avocado oil
  • 1 pinch each sea salt + black pepper
  • 2-3 sprigs rosemary (roughly chopped)


  • Preheat oven to 375 degrees F (190 C) and place oven rack in the center of the oven.

  • Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.

  • 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.

  • 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.

  • Remove from oven. Let cool. Then serve.

Nutrition (1 of 3 servings)

Serving: 1gCalories: 79kcalCarbohydrates: 8.6gProtein: 1.5gFat: 4.7gSaturated Fat: 0.6gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 95mgPotassium: 293mgFiber: 2.5gSugar: 6.1gVitamin A: 50IUVitamin C: 5.8mgCalcium: 10mgIron: 0.7mg

Recipe from the Minimalist Baker.