Bet you can’t have just one of these Beet Chips!
- 5 Beets , Small-Medium, not cooked
- 2 Teaspoons Olive Oil
- 1 Teaspoon Garlic
- 1 Spring Rosemary , Finely Chopped
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Preheat oven to 350°
Using the vegetable peeler, peel the beets.
Slice the beets using a mandolin, or as thinly and evenly as possible using a sharp knife – slices should be around 1/8″ thick.*
Add the sweet beets to a bowl or plastic bag. Add olive oil, garlic, rosemary, salt and pepper (to ensure an even coat, I mix the dry ingredients in a bowl first, then sprinkle on top of the slices). Toss until combined.
Spread the sliced beets as a single layer onto the baking sheet.
Bake until the edges are slightly crispy – about 25 minutes, flipping once half way through to ensure even cooking. Watch carefully during the last 5 minutes – some may start to brown and should be pulled out. Some chips may seem slightly tender in the middle, pull out regardless and let them cool/crisp up for 10 minutes before sampling. If the chips seem too soft, place back in the oven and bake in increments of 3 minutes until cooked.
- It’s best to use a mandolin as it’s near impossible to slice evenly with a knife. It’s important to get even slices as the thicker areas wont crisp and the thinner areas will burn.
- Even slices take practice, your first batch may be softer than you like, but you’ll get it!
Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.