Prep beets: wash the beets (leave on the peelings - if you peel them, roast the skins for a crunchy snack). Beets can stain, so limit how long they're on your cutting board. Using a mandolin, thinly slice beets and place them in a large bowl. Add olive oil, rosemary, salt and pepper, stir to coat.
Bake for 45 minutes or until crispy. Keep a close eye after 30 minutes, they can burn quickly! Take them out before they burn, they will crisp up as they cool. Enjoy!
Notes
The equipment section above contains affiliate links to products we use and love!FOOD WASTE NOTES: If your beets came with their greens attached, use those too! Saute them with olive oil, salt and pepper or use them instead of basil to make a beet green pesto.LEFTOVERS/STORAGE: These are best enjoyed right away as they tend to lose their crispness with time. If you do want to store them, make sure it’s in an airtight container. NUTRITION NOTES: Beets are an excellent source of potassium and folate. They are also high in fiber and other essential nutrients. These beet chips make a great alternative to regular chips.