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Appetizer for 3

Baked Rosemary Beet Chips

Thin beet slices bake with rosemary, oil, salt, and pepper until dry and crisp around the edges.

$0.16per serving $
30 minstart to table
3servings

AmericanVegetarianVeganDairy-freeGluten-freeLow-carbBudgetAppetizersSide dishesSnacksBack to school

Ingredients

  • 2 small beets (optional)
  • olive or avocado oil
  • 1 pinch each sea salt + black pepper
  • 1 1/2 sprigs fresh rosemary

Steps

  1. Heat the oven to 300 F and line a large baking sheet with parchment.
  2. Slice the beets very thinly and spread them in a single layer on the baking sheet.
  3. Brush the beet slices with oil, then sprinkle them with salt, pepper, and chopped rosemary.
  4. Bake for 20 to 25 minutes, turning the slices once, until the edges curl and the chips feel dry.
  5. Cool the chips on the baking sheet for 5 minutes.

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