Baked Rosemary Beet Chips

• Vegan
• Gluten free

• Produce

  • 3 Beets, medium large
  • 2 sprigs Rosemary

• Baking & Spices

  • 1 Sea salt +black pepper

• Oils & Vinegars

  • 1 Olive or canola oil

Found on minimalistbaker.com

Description

Ingredients

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

Directions

• 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. This will ensure even baking and crispiness.
• 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.
• 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.

Nutrition