I’m just in love with the rich, earthy flavour of beetroot. These crunchy little beet chips are perfect with homegrown rosemary and a dash of sea salt. I find these are a great summer afternoon snack, great with a cold ginger beer or cider. I’ll be serving these tomorrow for Australia day, and possibly with a chili garlic avocado dip. Make sure you check on the beet chips regularly because they are prone to burning.
2 medium beetroot, washed and dried
2 sprigs of fresh rosemary, roughly chopped
Olive oil spray
- Line 2 flat trays with baking paper and leave aside. Heat oven to 180 degrees celcius.
- Using a mandolin or sharp knife, slice beetroot as evenly as possible, and place on the trays ensuring the beets are not touching.
- Spray with a small amount of olive oil spray, and sprinkle with rosemary and sea salt.
- Place trays in the centre of the oven and bake for 8 minutes, then check, if not done, bake for another 8 minutes. The cooking time really depends on your oven and the thickness of the beet slices, so keep checking them so they don’t burn!
Serves 1-2. Prep time: 5 minutes. Cook time: 15-20 minutes. Gluten free. Dairy free. Nut free.