One of my favourite things to do on a rainy Friday night is stay in and spend a relaxing night at home with a couple close friends. Of course, it’s not a perfect, cozy night-in without some healthy and delicious snacks!
With a couple of fresh red beets I got from the farmers market, I quickly baked up some crispy beet chips. The beet’s sweet earthy tones coupled with the rosemary’s pine-like, pungent flavour gives just the perfect, crispy crunch!
Brainy Beet Nutrition
Not only are beets sweet and delicious, they are also full of phytonutrients, have anti-inflammatory properties, and can help lower blood pressure. This is due to the nitrates in beets that convert into nitric oxide in the body. Nitric oxide in turn helps to relax and dilate blood vessels, improves blood flow and lowers blood pressure.
Enjoy this simple beet chip recipe that will for sure please a hungry crowd!
- 4 medium sized beets, rinsed and scrubbed, thinly sliced
- 1 handful fresh rosemary, finely chopped
- 1 tbsp grapeseed oil
- A light sprinkle of salt and pepper
- Pre-heat oven to 375 degrees F, place oven rack in the center of oven.
- Using a mandolin, thinly slice beets into pieces of equal thickness (this ensures even cooking time and crispness).
- Gently remove individual rosemary leaves off and finely chop into 1cm wide pieces.
- In a large mixing bowl, place beets, rosemary, salt, pepper, and oil together and toss to coat.
- Divide between two baking sheets, arrange in a single layer, making sure none of the beets overlap.
- Bake for 15-20 minutes or until crispy and slightly brown. Be sure to check around 15 minutes because they may start to burn at this mark.
- Remove from oven, cool, and serve.
- Tools You Will Need: Mandolin (highly recommend using this for evenly sliced beets) and 2 baking sheets