Recipe | Baked Rosemary Beet Chips September 18 2015
If you're planning to make it out to one of your local farmers markets this weekend, be sure to pick up some beets and try out these Baked Rosemary Beet Chips from 'Minimalist Baker'. They're a great alternative to store-bought potato chips, and why not find a healthier, tastier way to satisfy your snack cravings?
There are so many benefits to eating beets. They're a wonderful tonic for the liver and work as a purifier for the blood. They're a unique source of phytonutrients called betalains and have been shown to provide antioxidant, anti-inflammatory, and detoxification support. They also contain trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate, so if you're snacking due to stress, beets just may help quench that craving while getting to the source and reducing the anxiety!
Here's the recipe, via 'Minimalist Baker':
- 3 medium-large beets, rinsed and scrubbed
- Olive or canola oil
- Sea Salt + Black Pepper
- 2-3 sprigs rosemary, roughly chopped
- Preheat oven to 375 degrees F and place oven rack in the center of the oven.
- Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
- 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. Then serve.
*Click the photo to view it's source; image via Minimalist Baker