Description
These savory beetroot chips are a crunchy and colorful snack with a fragrant rosemary finish.
Ingredients
Scale
- 2 large beetroots
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 tablespoon dried rosemary
Instructions
- Preheat your oven to 350°F (175°C). Wash and peel the beetroots. Slice them thinly (about 1/8-inch or thinner) and pat dry with paper towels.
- Place beetroot slices in a bowl. Add olive oil and sea salt, tossing gently to coat.
- Arrange slices in a single layer on a lined baking sheet. Bake for 20–30 minutes, flipping halfway through.
- Remove from oven when crisp and slightly curled. Sprinkle with dried rosemary while warm and let cool fully on a wire rack.
Notes
For a drier chip, use a dehydrator at 125°F (52°C) for 6–8 hours. These chips pair well with dips and are colorful additions to salads.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 84
- Sugar: 8.5g
- Sodium: 580mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3.5g
- Protein: 2g
- Cholesterol: 0mg