Rosemary and Olive Oil Beet Chips
The perfect grain-free chip: these baked-not-fried chips are sturdy enough to serve as crackers or dippers, or munch on them instead of chips. We used red beets, but golden or chioggia beets are a gorgeous addition. Either way, use large beets, since they’ll shrink during cooking. Play with the seasonings; add garlic, toss beets in olive oil and apple cider vinegar before baking, or use coarse salt and ground pink peppercorns. You can also process in a food dehydrator for a very lovely raw chip.
Serves 4
5 large beets
3 large sprigs rosemary
2 to 3 tablespoons olive oil
Sea salt
Coarsely ground black pepper
1. Preheat oven to 350 degrees. Line two baking sheet with parchment and set aside.
2. Scrub beets; using a mandoline, very thinly slice them and transfer to a large bowl.
3. Strip rosemary leaves from sprigs and finely mince the leaves. Add to beets. Drizzle with olive oil and toss to coat. Arrange beets on parchment-lined baking sheets in a single layer; don’t let chips overlap or they’ll steam, not crisp up.
4. Bake chips till crispy, 20 to 25 minutes, rotating pans halfway through cooking. Remove from oven and immediately sprinkle with sea salt and black peppers. Let cool on pans, then serve.