Is there a veggie that you don’t love?
And by “don’t love,” I mean loathe to the point that your spouse spends time contemplating your disgust?
I don’t know why, but that man insists on planting beets despite the fact that I can’t stand them cooked, raw, pickled or poached. Fortunately, I have found one way to eat them that I absolutely love, and today I’m going to share it with you.
These beet chips are deliciously addictive, kid-approved, and easy to adapt. Not a fan of rosemary salt? No problem, try bacon, porcini, sriracha or one of these ideas instead – just make sure to grind the salt up in a coffee grinder so that it’s not too coarse.
And now, without further ado, I give you beet chips that even the haters will love.
Rosemary Garlic Beet Chips
Yield 1 /2lb chips
- 1 pound room temperature beets, washed and dried*
- 1 teaspoon dried rosemary
- 1/4 teaspoon garlic powder
- 2 teaspoon salt
- 4-6 tablespoons coconut oil
- Mandoline – Helpful for quickly making thin, even slices of beets. This is the mandoline I received as a gift a few years ago. I like it, but this one is more affordable and has lots of good reviews.
- Of course, if you have a steady hand and a very sharp knife you can slice by hand if you wish.
- Coffee Grinder – For making rosemary salt. This is the one I have.
- Parchment Paper
- Medium Mixing Bowl
- Two Baking Sheets
- Preheat oven to 350F
- Place rosemary, garlic powder and salt in a clean coffee grinder and pulse until you have a semi-fine powder. Set aside.
- Using a mandoline or sharp knife, slice the beets into very thin pieces.
- Place them in a large, shallow bowl or pan and drizzle with 4 tablespoons coconut oil.
- Using your hands, mix the oil and beets together until the beets are thoroughly coated. Add another 1-2 tablespoons of oil if needed.
- Spread beet slices in a single layer over two parchment paper-lined baking sheets and sprinkle with rosemary salt. You may not need all the salt – if not, use it to make something else delicious.
- Place in the oven with the racks in the center and lower positions and bake at 350F for 10 minutes, then rotate the baking sheets in the oven and bake for an additional 5 minutes. Rotate again and bake for an additional 3-5 minutes and begin checking the chips every 3-5 minutes so they don’t burn. Baking times will vary depending on how thin the chips are. Remove them when the edges are crispy and just slightly brown. Chips on outside edges of the baking sheet may cook more quickly and need to be removed while the ones in the center finish baking.
- Repeat steps five and six with any beet slices you may have left over, then chow down.
* We’re going to be mixing the beets with coconut oil. If they’re too cold the coconut oil will clump, which is why you want them to be at room temperature.If left out overnight these chips may become soft. To make them crisp again, bake at 325 for about 5 minutes, remove from heat and let them sit on the hot baking sheet for 5 more minutes.
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