For all you folks out there who love roasted beets, this is for you. Truly a healthy snack. Thinly sliced beets are slow-roasted with a drizzle of olive oil and a sprinkling of rosemary & sea salt.
Sometimes, I think the most difficult task when working with fresh beets is getting them cleaned and prepped without turning my fingers and nails a funny shade of red. No matter what …I now pull out those latex gloves. They will save your manicure, for sure. There’s another trick I’ve added to my routine. These amazing veggie cleaning gloves…
Slip them on and rub all of the dirt & grime from your beets, potatoes, carrots …any vegetable that needs a scrub. It saves you from peeling away all of those nutrients that are typically found in the skin. They’re called Skrub’a and from what I can tell, they are available on Amazon. A good investment, for sure.
Once your beets are cleaned and trimmed, grab your mandoline and get slicing. Watch those fingers, please!
These take a while since they are slow-roasted, so plan ahead for about three batches of two sheets each.
The longer they roast, the crisper they will be. If you like your beet chips to have some “chew” be sure to remove them from the oven within 45 minutes. For more crispy chips, they should bake for 60 minutes or close to it.
Let cool completely. Serve with your favorite dip or as a sandwich side. I’ve even topped off a salad or two with a handful of these gems. I highly recommend it.
baked beet & rosemary chips
Adapted from A Spicy Perspective
Crispy, flavorful & nutritious. Enjoy as a snack or alongside your favorite sandwich.
- 6 large beets (red, golden or both)
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1 tablespoon dried rosemary
Preheat the oven to 300°F. Line several baking sheets with parchment paper. Scrub the beets well with a veggie brush or scrubbing gloves. Trim the top of each.
Using a mandoline, slice the beets paper-thin (1/16 inch). Hold the root end while dragging the beets across the mandoline, with caution.
Place the beet slices in a large bowl and pour the oil, rosemary & salt over the top. Toss well. (If using red and golden beets, place in separate bowls and divide the oil and salt evenly.) Let the beets sit in the oil mixture until they release there natural juices, about 15-20 minutes. This will allow them to retain a better shape and color.
Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.