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.
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.