Baked Beet Chips
Seasoned with a bit of rosemary and salt, these Baked Beet Chips make for a fun and healthy snack!
Servings: 12 servings
Calories: 89kcal
Ingredients
- 6-8 large beets can use various colors and varieties
- 3 Tbsp olive oil
- ½ Tbsp dried rosemary
- ½ Tbsp kosher salt
Instructions
- Preheat oven to 400°F.
- Line 2 standard baking sheets with parchment paper; set pans aside.
- Clean and scrub beets. Using a mandolin, slice beets very thin (~1/16”).
- Place sliced beets in a large bowl. Add olive oil and rosemary; toss until beets are well coated.
- Transfer beets to prepared baking pans. (Tip: Make sure beets do not overlap, or they won’t get crispy.)
- Bake for 20 minutes. Remove trays from oven and flip beets over. Sprinkle tops of beets with kosher salt. Continue baking for 5-15 more minutes, or until crispy. (Note: The baking time changes based on the thickness of your beets. Keep a close eye on the beet chips after the first 20 minutes or so.)
- Remove pans from oven; let beet chips cool on pan until completely cool.
Nutrition
Calories: 89kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Sodium: 396mg | Potassium: 442mg | Fiber: 3g | Sugar: 9g | Vitamin A: 50IU | Vitamin C: 6.8mg | Calcium: 24mg | Iron: 1.2mg
