BAKED ROSEMARY BEETROOT CHIPS
Prep time –10 mins
Cook time – 20 mins
Total time – 30 mins
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.
- 3 medium-large beets, rinsed and scrubbed
- Olive or canola oil
- Sea Salt + Black Pepper
- 2-3 sprigs rosemary, roughly chopped
- Preheat oven to 375 degrees F 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.