Print
Stack of bowls holding a batch of Baked Rosemary Beet Chips
4.17 from 18 votes

Baked Rosemary Beet Chips

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: Minimalist Baker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Category: Side, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

  • 3 medium-large beets (rinsed and scrubbed)
  • Olive or avocado oil
  • 1 pinch each sea salt + black pepper
  • 2-3 sprigs rosemary (roughly chopped)

Instructions

  1. Preheat oven to 375 degrees F (190 C) 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, pepper, 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 is a rough estimate calculated with 1 Tbsp olive oil per 3 medium-large beets.

Nutrition Per Serving (1 of 3)