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Rosemary Beet Chips Recipe

Beet Chips

Photo by Perry Santanachote

Hankering for something crunchy and salty? Even a handful of potato chips can sabotage your weight loss goals, so opt for a healthier alternative instead. Baked beet chips feed your munchies with a vegetable that’s high in antioxidants, fiber, vitamins A, B1, B2, B6 and C. A sprinkling of rosemary salt enhances the crisps’ earthy flavor and satiates even the strongest cravings.

Beet Chips

Photo by Perry Santanachote

Rosemary Beet Chips Recipe

Serves 4

The Skinny

Per 13-chip serving:

  • 65 cal
  • 2.5 g fat (0 g sat)
  • 10 g carbs
  • 1,013 mg sodium
  • 2 g fiber
  • 1.5 g protein

Prep time: 10 minutes
Cook time: 35 minutes

Ingredients

Extra-virgin olive oil cooking spray (or 2 teaspoons extra-virgin olive oil)
1 teaspoon fresh rosemary leaves, minced
2 teaspoons sea salt
4 medium beets, peeled

Special equipment: V-slicer or mandolin

Preparation

  1. Preheat oven to 350° F. Spray two rimmed baking sheets with cooking spray; set aside. In a small bowl, combine the garlic, rosemary and salt; set aside.
  2. Trim 1-inch off the root end of the beets. Using the V-slicer or mandolin slice the beets into very thin slices, about 1/16-inch thick. Line the beets in a single layer on the baking sheets and spray another layer of olive oil on top. If not using cooking spray, toss the beets with olive oil in a large bowl before lining them on the baking sheet. Sprinkle with the rosemary salt and stack an empty rimmed baking sheet on top.
  3. Bake for 20 minutes, remove the top sheet and bake for an additional 10-15 minutes. Transfer to a wire rack to cool completely. Chips will look pale in color, but will darken and crisp up as they cool.
Beet Chips

Photo by Perry Santanachote

Originally posted on March 9, 2014.

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