Rosemary Beet Chips
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Cook time:
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This recipe is for the healthy-eater looking for a crunchy snack alternative to chips. We all love something we can grab-and-go and feel healthy eating. This is it! [br][br][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/04/7075758425_44a0c14741_b-200×300.jpg” width=”200″ height=”300″ class=”alignleft size-medium” title=”7075758425_44a0c14741_b”][/url]
Ingredients
- 3 medium-large beets
- Olive or canola oil
- Sea salt and black pepper
- 2-3 sprigs rosemary, roughly chopped
Instructions
- Preheat oven to 375 degrees F (190 C) and place oven rack in the center of the oven.
- Thinly slice beets with a sharp knife, getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
- Add the beets to a large mixing bowl.
- Drizzle with olive oil and sprinkle on salt, pepper and rosemary. Toss to coat.
- Arrange in a single layer on two coated baking trays.
- 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.
