Among the saddest victims were Brussels sprouts and beets. What is it about these beautiful, delicious veggies that makes people use and abuse them? They are delicious. They are rich with nutrients. They deserve another chance. Friends, we must raise awareness. (Dramatic, I know. But in the name of veggies I go to great lengths.) I love roasting beets (I share my favorite way to eat them in our downloadable cookbook). But for a quicker version that makes for a crispy, salty snack, these chips are where it’s at. These beet chips are about as simple as it gets: 30 minutes, 4 ingredients, 1 pan. The only other tool you’ll need is a mandolin for slicing. At the recommendation of my pal Kate, I recently invested in this mandolin. I’m usually incredibly hesitant to invest in equipment we don’t need in order to keep a clutter free kitchen. But when I recognize I’m missing a tool that could help complete tasks in the kitchen more efficiently, I’m all for it. If you like making veggie chips, veggie pasta and fries, this could be the slim-profile, affordable tool for you. Another perk of these chips? Beets are extremely healthy for you! Read all about the benefits over on our Fudgy Beet Cupcakes post (and make the cupcakes while you’re at it). Flavor wise, these chips lack that “dirty” earthy taste some people despise about beets (i.e. my husband). And the simple addition of rosemary adds an earthy aroma I adore. Healthy? Flavorful? Fast? Count me in. You guys are going to love these chips! They’re HealthyCrispySimpleSavoryInfused with rosemary& Perfect for snacking I nearly gobbled these up in one sitting – couldn’t resist! Even if you aren’t a huge beet fan, give these a try. I think you’d be surprised how neutral in flavor, yet delightfully crispy they are. Enjoy! *Recipe modified 12/31/2020 to address reader issues with crispiness and improve clarity.
