Baked Rosemary Beet Chips

Name: Baked Rosemary Beet Chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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))

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 3

Cost: $4.19 /serving

Author : Minimalist Baker

beet chips

Ingredients

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2 small beets ((rinsed and scrubbed, peeling optional))Olive or avocado oil1 pinch each sea salt + black pepper1-2 sprigs fresh rosemary ((roughly chopped))

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Instructions

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Step 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).

Step 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.

Step 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.

Step 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.

Step 5

Remove from oven. Let cool slightly. Then serve.

Step 6

Best when fresh. Leftovers will lose their crispiness.