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Baked Rosemary Beet Chips


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20 min
Baked Rosemary Beet Chips

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


  • 3 medium-large beets, rinsed and scrubbed

  • Olive or canola oil

  • Sea Salt + Black Pepper

  • 2-3 sprigs rosemary, roughly chopped


  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.


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