Friday, March 6, 2015

Rosemary Beet Chips

  • 3 medium-large beets, rinsed
  • Olive or Coconut oil
  • Sea Salt + Black Pepper
  • 2 chopped sprigs rosemary

  • Preheat oven to 375 degrees F and place oven rack in the middle of the oven. Thinly slice beets with a mandolin or with a sharp knife. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.
  •  Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly. Remove from oven, let cool. Enjoy!

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