Appetizer for 4

Salt and Vinegar Beet Chips

Name: Salt and Vinegar Beet Chips
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large beets; rice vinegar; 2 sprigs rosemary; extra virgin olive oil for pan frying (optional); sea salt; 1/4 cup plain yogurt; 1 tbsp roasted garlic; 1 tbsp chopped rosemary

Thin beet slices bake with vinegar and rosemary until crisp, while a roasted garlic yogurt dip adds cool contrast.

$0.47per serving $

50 minstart to table

4servings

American Vegetarian Gluten-free Budget Appetizers Snacks Back to school

Ingredients

2 large beets
rice vinegar
2 sprigs rosemary
extra virgin olive oil for pan frying (optional)
sea salt
1/4 cup plain yogurt
1 tbsp roasted garlic
1 tbsp chopped rosemary

Steps

Heat the oven to 300 F and line two baking sheets with parchment.
Slice the beets very thinly and toss them with rice vinegar, rosemary, and salt.
Arrange the beet slices in a single layer, brush lightly with olive oil, and bake for 25 to 30 minutes.
Turn the slices and bake for 10 to 15 minutes more, watching closely until crisp.
Stir the yogurt, roasted garlic, and chopped rosemary together in a small bowl, then serve with the cooled chips.