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.
Rosemary Beet Chips Recipe
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
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
- 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.
- 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.
- 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.
Originally posted on March 9, 2014.