Sea salt, rosemary and vinegar beet chips is my favourite way to enjoy beets. They satisfy the craving for chips and are just sweet enough to cure that need for something sweet.
Pro tip: to avoid staining your fingers pink, run your beets under cold water while you peel them!
If you have ever tried to bake your own chips before, you may have noticed that they tend to shrivel up and have a hard time getting to that perfect level of crisp. The trick here is to cook them low and slow. This will allow the beets to release the moisture slowly so they will retain their shape better.
Only 5 ingredients, including beets is all that you need for this perfect crispy snack!
Preheat your oven to 300. Lined a baking sheet with parchment and place the cooling rack on top. Wash and scrub the beets thoroughly and slice into thin slices. Put into a bowl and salt and let stand. Letting the beets stand with salt will take out any moisture that will prevent too much shrivelling. Place into a different bowl and season with apple cider vinegar, diced rosemary and olive oil. Line the sheet and bake low and slow about 30 minutes on one side, and then flip and cook another 30 minutes until the beets are nice and crispy. Let the chips cool, season more if you like and enjoy.