Baked Rosemary Beet Chips

Baked Rosemary Beet Chips! So simple, fast and super healthy! #vegan #glutenfree

I distinctly remember one December in college when my dad took me to his office Christmas party at a dinner theatre. I hardly remember the show, but I do remember the buffet which seemed to extend into eternity with overcooked vegetables.

Among the saddest victims were Brussels sprouts and beets. What is it about these beautiful, delicious veggies that makes people use and abuse them? They are delicious. They are rich with nutrients. They deserve another chance. Friends, we must raise awareness.

(Dramatic, I know. But in the name of veggies I go to great lengths.)

Rosemary Baked Beet Chips!

I love roasting beets (I share my favorite way to eat them in our downloadable cookbook). But for a quicker version that makes for a crispy, salty snack, these chips are where it’s at.

Baked Rosemary Beet Chips! So simple, fast and a super healthy snack! #vegan #glutenfree

These beet chips are about as simple as it gets: 30 minutes, 4 ingredients, one pan.

The only other tool you’ll need is a sharp knife or a mandolin for slicing. At the recommendation of my pal Kate, I recently invested in this mandolin. I’m usually incredibly hesitant to invest in equipment we don’t need in order to keep a clutter free kitchen.

But when I recognize I’m missing a tool that could help complete tasks in the kitchen more efficiently, I’m all for it. If you like making veggie chips, veggie pasta and fries, this could be the slim-profile, affordable tool for you.

Easy Baked Rosemary Beet Chips! Fast, healthy and SO simple #vegan #glutenfree

Another perk of these chips? Beets are extremely healthy for you!

Read all about the benefits over on our Fudgy Beet Cupcakes post (and make the cupcakes while you’re at it).

Flavor wise, these chips lack that “dirty” earthy taste some people despise about beets (i.e. my husband). And the simple addition of rosemary adds an earthy aroma I adore.

Healthy? Flavorful? Fast? Count me in.

Easy Baked Rosemary Beet Chips! Fast, healthy and SO simple! #vegan #glutenfree

You guys are going to love these chips! They’re

Healthy
Crispy
Simple
Savory
Infused with rosemary
And perfect for snacking

I nearly gobbled these up in one sitting – couldn’t resist! Even if you aren’t a huge beet fan, give these a try. I think you’d be surprised how neutral in flavor, yet delightfully crispy they are. Enjoy!

Easy Baked Rosemary Beet Chips! Fast, healthy and SO simple. #vegan #glutenfree

5.0 from 4 reviews
Baked Rosemary Beet Chips
 
Prep time
Cook time
Total time
 
30-minute baked beet chips infused with rosemary and speckled with sea salt. Perfectly crispy, simple to make, and a healthy snack on the go.
Author:
Recipe type: Snack
Cuisine: Vegan, Gluten Free
Serves: 3-4
Ingredients
  • 3 medium-large beets, rinsed and scrubbed
  • Olive or canola oil
  • Sea Salt + Black Pepper
  • 2-3 sprigs rosemary, roughly chopped
Instructions
  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.
Notes
*Adapted from Cozy Kitchen
Nutrition Information
Serving size: 1/3 of the recipe Calories: 84 Fat: 4g Saturated fat: .7g Carbohydrates: 10g Sugar: 8g Sodium: 155mg Fiber: 2g Protein: 1.7g

 

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Comments

  1. says

    Oh, those look amazing!

    I agree about veggies. They should be given time and attention (not just overcooked to mush). It makes me sad when I hear “I don’t like vegetables” because it is an entire class of foods. And, now I will stop talking about vegetables before going overboard.

    Also, on another note I like the pink backdrop. I have been eyeing pink poster board every time I go to the store but had no idea how to use it. I did get blue and now am wanting a session with it and blueberries after seeing this beautiful ruby red on pink. Don’t know what recipe yet… but it most have blueberries.

  2. says

    The are beautiful! The beers chips are always my fave when I get those veggie chip mixes. I’d love to try these with all different colored beets- red, yellow, and those gorgeous striped ones! Maybe I could even get my hubs to eat beets this way!

    • Dana Shultz says

      A mandolin really is the secret here. But I don’t think it’s impossible with a very sharp knife and a steady hand.

    • Dana Shultz says

      Mine didn’t last that long! I ate them all up. But I think once they’re completely cooled you could keep them stored loosely in an airtight bag or jar for at least a couple days if not more. Hope that helps!

  3. says

    Oh I just want to leave work right now and make these. I love beets (and Brussels sprouts). Why people have an aversion to them I’ll never quite know. Probably because they Haney tried them cooked properly. Thank you for the recipe I’ll be enjoying these beet chips on my hike this weekend. Thanks for sharing!

  4. says

    I was at a fancy restaurant the other day and they had something similar on the menu, I had never seen it before and really wanted to try it so I’m so glad you posted this recipe! Love the colour of those beets, too!

  5. Susan Pantle says

    So funny! I finally ate the beet chips I bought at Sprouts yesterday & just last night I thought – “I need to learn how to make these”. Thanks for answering my thought so quickly!! HA!

  6. says

    This has blown my mind – I love beet chips and now I know they can be baked there will be no stopping me… except my oven has broken and the replacement not delivered until next week… CRY!

    Thankfifi

  7. says

    I love your recipe and the colors are gorgeous im jealous to the max of your photos, writing skillz, and recipe developing, I would think you would have hundreds of positive comments your awesome.:)

  8. says

    I made my first batch of beet chips a few months ago and I’ve been hooked ever since! There is something so delicious about beets and their color is just amazing! I love all things crunchy and I bet they are amazing with rosemary. I will have to try that next time :)

  9. says

    I love this! Roasted beets are one of my FAV. vegetables of all time! I love the idea of a beet chip that isn’t drenched in oil! These loook sooo yummay!

    Oh and I simply love your beet muffins – they are amazing! :D

  10. Peggy says

    I had disappointing results. The chips were burnt before they got crisp. I did slice them paper thin on my mandolin. I cooked them at prescribed temperature. I cooked sweet potato chips that came out great.

  11. Lara says

    I love beet chips but when following the instructions, mine came out super mushy…i tried leaving them in for another 15-20 minutes but hovering over the tray on a cooling rack placed on top in the hopes that the circulation of heat might help them get crispy, unfortunately they never did :( Do you have any tips for how to make sure they don’t get mushy? Maybe I used too much olive oil, or didn’t let them dry out after washing them? Any advice would be awesome :)

  12. Ene Swallow says

    The beet recipe looks great! And rosemary is one of my favourite herbs. Can these chips be made ahead of time. How many days will they stay crisp.

    I can’t rate it as I have not made it yet. I remain hopeful.

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