Forget those processed, deep-fried, and high salt vegetable chips. Do you know how easy it is to make your own? It’s so simple. And if you haven’t tried beet chips specifically, you’re truly missing out.
Beet’s are a nutrient rich vegetable. They’re a source of fiber, potassium, vitamin B6 and vitamin C. And what better way to get these nutrients than from these delicious and easy Rosemary Garlic Beet Chips.
To make the Rosemary Garlic Beet Chips, firstly preheat an oven to 300°F.
While the oven is preheating, scrub and wash the beets well, and cut off the tops. If you have a mandolin grater, this will work perfectly to ensure your beet chips are the same size.
If you don’t – no worries. Just cut the beets into slices about 1/16 inch thick. Try to be as consistent as you can when cutting. This is important so that your chips will bake at the same time.Forget store bought #veggie #chips - Instead try these #healthy and #delicious Rosemary Garlic Beet Chips at #snacktime. They're #baked #nutritious and full of flavour Click To Tweet
Once sliced, place the beets into a large bowl. Toss with the grape seed oil and the salt. And using your hands, press into each beet chip to make sure each individual chip is covered with oil and salt. Let stand for 10 minutes. This will help some of the water from the beets to leech out prior to baking.
After 10 minutes, toss the beets with the garlic and 1 tbsp rosemary. Then line 1-3 couple baking pans with parchment paper. How many pans you need will depend on their size. Place the beets in single file on the parchment paper. Make sure they aren’t touching each other.
Then place pan in the preheated oven for 45-60 minutes, or until the chips are dry and crisp.
Once done, remove from the oven and toss with remaining 1 tbsp rosemary. Let the Rosemary Garlic Beet Chips cool prior to eating.
These can be stored in an airtight container in the fridge for up to one week (if they last that long of course).
Whats your favourite type of vegetable chip?
- 8 medium beets
- 1 - 2 tbsp grape seed oil
- 1/8 tsp sea salt
- 2 tsp garlic, minced
- 2 tbsp fresh rosemary, minced and divided
- Preheat oven to 300°F.
- Meanwhile scrub and wash the beets. Cut off the tops and slice into 1/16 inch pieces using a mandolin grater. If you don't have one, use a knife to slice into 1/16 inch pieces.
- Place beets into a large bowl and toss with grape seed oil and salt. Press into the beets using your hands to make sure each individual beet is covered with oil and salt. Let stand for 10 minutes. Then toss with garlic and 1 tbsp rosemary.
- Line a couple baking pans with parchment paper. Individually place beets on pans, and ensure they aren't touching each other.
- Place pan in preheated oven for 45-60 minutes, or until chips are dry and crisp. If you used a knife to cut the slices, keep a closer eye on the oven. Some chips may need to be removed before others if they're not the same thickness.
- Once done, remove pans from the oven and toss with remaining 1 tbsp rosemary. Let chips cool prior to eating.
- Chips can be stored in an airtight container in the fridge for up to one week (if they last that long).