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.

Ingredients

• 3 medium-large beets, rinsed and scrubbed
• Olive or canola oil
• Sea Salt + Black Pepper
• 2-3 sprigs rosemary, roughly chopped

Instructions

1. Preheat oven to 375 degrees F and place oven rack in the center of the oven.
2. 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.
3. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.
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.
5. Remove from oven, let cool. Then serve.

Notes

*Adapted from Cozy Kitchen

Nutrition Information

Serving size: 1/3 of the recipe Calories: 84 Fat: 4g Saturated fat: .7g Carbohydrates: 10g Sugar: 8gSodium: 155mg Fiber: 2g Protein: 1.7g