I don’t know whether it’s their vibrant color or their uniquely addictive flavor, but lately, I just cannot get enough of these homemade sea salt and rosemary beet chips! I’m a sucker for salty crunchy foods, and these sea salt and rosemary beet chips are far healthier than a bag of deep-fried potato chips and more interesting than yet, another, bowl of air-popped popcorn.
We didn’t grow up with beets routinely on our table. Unfortunately, I didn’t even try fresh beets until about a year ago when my father in law introduced me to them. Before that, I was so turned off by the one time I had tried canned pickled beets that vowed to sell my soul to the carrot god before I ate another.
However, all was not lost. Thanks to the incredible plethora of Pinterest food bloggers, I discovered vegetable chips, dug out my slicer and “chipitized” several veggies. Tip: Forget about broccoli chips. That just never works out.
Meet the New Beet Chips Evangelist…
So, here I am, a homemade chip newbie who, so far, had managed to avoid the beet-eating temptation. I enjoy these beet chips so much that I have dragged them to game nights as a sharable snack, sent them to my partner in weight-loss crime (my mother-in-law), and thrust them upon every (almost) willing person who ventures into my path. I suspect I will probably stick a baggie of them in the mailbox for my mail lady. Everybody loves beets, right? Guess I am the new beet chip evangelist!
Before you begin, cover your workspace, your clothes, and the cat’s feet. Just kidding about the cat’s feet, but seriously, if you accidentally drop a sliced beet piece and step on it, you will track red everywhere. Ask me how I know… go on!
First things first, you need 3 or 4 good-sized beets, an olive oil cooking spray, a couple of cookie sheets, and either a mandolin, a food processor with a slicer adaptor, or a very sharp knife.
Preheat your oven to 375 degrees. Line your cookie sheets with foil and spray with oil.
Ready to begin? Peel your beets. Toss the peels into the woods for animals, your compost bin OR freeze them until next Easter. Boil them in water and use the water as a homemade easter egg dye. Remove the greens from the red stems and save them for homemade veggie broth.
Slice beets thinly (I’d say about an 1/8th of an inch) and try to keep them as close to the same thickness as possible so they cook evenly.
In a single layer, spread them evenly on your prepared baking sheets. Spritz them with olive oil. Sprinkle with sea salt and rosemary. Bake for about 20 minutes. Flip them over. Bake another 15 minutes. Monitor them closely. If they aren’t done to your liking, give them a few more minutes – checking about every 5 minutes.
We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.