Rosemary Beet Chips

Valentine’s Day doesn’t have to be all about sweets. It can also be about savory snacks and delicious meals that are enjoyed together. So today I’m sharing an easy recipe that would be perfect for Valentine’s Day.

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These Rosemary Beet Chips are salty and savory. These homemade beet chips are perfect for dipping in hummus or Dill Dip and go great with fruits and veggies for a light and satisfying appetizer or snack. My secret ingredient in these beet chips is celery salt. Beets have a pretty earthy flavor and salt is needed, but the celery salt really brings an interesting and delicious flavor paired with the rosemary.

Tips for Making the Best Rosemary Beet Chips

• Make sure to use a mandolin for slicing the beets, as you want to get them really thin and it’s difficult to do this with a knife.

• Use a high quality organic extra virgin olive oil. I used Carapelli Organic Extra Virgin Olive Oil. If you don’t have olive oil, you can also use avocado oil as well.

• Make sure to use parchment paper for this recipe. Parchment paper is key to making any kind of potato chips as you don’t want them to stick to the pan.

• Don’t be afraid to bake them a little longer. If you notice that beet chips still look wet, then bake them a little longer. They should be dry looking and shrink considerably when they come out of the oven. Give them a few more minutes if they aren’t dry and still look wet.

Beet chips recipe. How to make beet chips. Rosemary beet chips recipe. Flavorful beet chips recipe. High altitude beet chips recipe. Baked beet chips recipe. How to make homemade beet chips. Healthy chips recipe. Healthy homemade chips recipe.
Beet chips recipe. How to make beet chips. Rosemary beet chips recipe. Flavorful beet chips recipe. High altitude beet chips recipe. Baked beet chips recipe. How to make homemade beet chips. Healthy chips recipe. Healthy homemade chips recipe.

Rosemary Beet Chips
Makes 3 servings

2 organic large beets
2 tablespoons organic extra virgin olive oil
1 teaspoon organic dried rosemary
1/4 teaspoon organic celery salt
1/4 teaspoon fine sea salt

Method
Line a baking sheet with parchment paper.

Wash the beets, trim off the the roots. Using a mandolin, slice the beets 1/16-inch.

In a small bowl, add the olive oil, rosemary, celery salt, and fine sea salt. Add in the sliced beets and toss to coat completely. Allow them to sit for 10 to 15 minutes to release their natural juices.

Preheat the oven to 375°F.

Place the sliced beets on the prepared baking sheet, do not let them overlap.

Bake for 20 to 25 minutes, until they are dried and crisp.

Serve immediately.

High Altitude — Follow the recipe as noted.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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