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Rosemary Beet Chips

Updated: May 29

Rosemary Beet Chips

Ingredients: Makes 1-2 servings

  • 1-2 small beets (cleaned, peeled, sliced thinly)

  • 1 tablespoon olive or avocado oil

  • Fresh or dried rosemary

  • Sea salt & black pepper


  1. Preheat oven to 375F. Spray baking pan with non-stick cooking spray.

  2. Peel beets and thinly slice with a mandolin or very sharp knife.

  3. In a large bowl, toss beets with olive oil.

  4. Sprinkle beets with salt, pepper, rosemary, parsley. Lightly toss to coat.

  5. Arrange in single layer on baking sheet. Make sure edges don’t touch.

  6. Bake until edges of beets begin to dry out, about 20 minutes.

  7. Remove chips as they become lightened in color. Let cool. Chips will crisp as they cool with the final baking or cooking time.

Nutrition Facts:

Calories: 90 | Fat: 7g | Fiber: 2g | Carbs: 6g | Protein: 1g | Sugar: 4g | Sodium: 159mg

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