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Recipe: Baked Rosemary Beet Chips

Serves: 3


3 medium-large beets, rinsed and scrubbed

Olive or canola oil

Pinch each sea salt + black pepper

2-3 sprigs rosemary, roughly chopped


Preheat oven to 375 degrees F (190 C) 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, pepper, 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.

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