Beet Chips with Rosemary are a beautifully crisp, earthy, and nutritious alternative to traditional potato chips. Thinly sliced beets are lightly coated in olive oil, seasoned simply with salt, and infused with the aromatic fragrance of fresh rosemary, then baked or air-fried until perfectly crisp. The result is a snack that’s not only visually stunning with its deep ruby color but also packed with natural sweetness and wholesome goodness.
These beet chips are ideal for mindful snacking, entertaining, or as a gourmet garnish for salads and soups. With minimal ingredients and a simple process, this recipe proves that healthy snacks can be just as satisfying and flavorful as indulgent ones.
Why I Love This Recipe
I love this recipe because it turns a humble root vegetable into a crispy, elegant, and guilt-free snack. The natural sweetness of beets pairs beautifully with the piney aroma of rosemary, creating a flavor that feels refined yet comforting. Plus, it’s baked—not fried—making it a snack I can enjoy any time without compromise.
Why This Is a Must-Try Dish
- Naturally sweet, crunchy, and satisfying
- Healthy alternative to store-bought chips
- Simple ingredients with gourmet flavor
- Perfect for snacking, parties, or meal prep
- Vegan, gluten-free, and nutrient-rich
Preparation Details
- Preparation Time: 10 minutes
- Cooking Time: 25–30 minutes
- Total Time: 40 minutes
Servings & Nutrition
- Servings: 4
- Calories: Approximately 120–140 calories per serving
Course & Cuisine
- Course: Snack / Appetizer
- Cuisine: American / Mediterranean-inspired
Ingredients
- 2 large beets, peeled
- 1½ tablespoons olive oil
- 1 teaspoon fresh rosemary, finely chopped
- ¼ teaspoon sea salt (or to taste)
- ⅛ teaspoon black pepper (optional)
Optional Add-Ons
- Garlic powder
- Smoked paprika
- Parmesan cheese (non-vegan option)
Cooking Directions
- Preheat oven to 375°F (190°C).
- Thinly slice beets evenly.
- Toss beet slices with olive oil, rosemary, and salt.
- Arrange slices in a single layer on a baking sheet.
- Bake until crisp, flipping halfway.
- Cool slightly before serving.
Step-by-Step Preparation Method
Step 1: Prepare the Beets
Peel the beets and slice them very thinly using a mandoline or sharp knife. Uniform slices are essential for even crisping.
Step 2: Season
Place beet slices in a bowl. Drizzle with olive oil, sprinkle with chopped rosemary, salt, and pepper. Toss gently to coat evenly.
Step 3: Arrange
Line a baking sheet with parchment paper. Lay beet slices in a single layer, ensuring they do not overlap.
Step 4: Bake
Bake at 375°F (190°C) for 15 minutes, then flip slices and bake another 10–15 minutes until crisp at the edges.
Step 5: Cool
Remove from oven and let cool for 5 minutes—chips will crisp up further as they cool.
How to Serve
- Serve as a healthy snack on their own
- Pair with hummus, yogurt dip, or goat cheese
- Use as a crunchy topping for salads or soups
- Add to charcuterie or appetizer boards
Recipe Tips
- Slice beets evenly for consistent crispiness
- Don’t overcrowd the baking sheet
- Watch closely near the end to prevent burning
- For extra crunch, bake a few minutes longer at lower heat
Variations
Garlic Beet Chips
Add ¼ teaspoon garlic powder before baking.
Spicy Beet Chips
Sprinkle with chili flakes or cayenne pepper.
Parmesan Rosemary Chips
Add finely grated Parmesan during the last 5 minutes of baking.
Air Fryer Version
Air fry at 350°F (175°C) for 12–15 minutes, shaking basket halfway.
Mixed Root Vegetable Chips
Combine beets with carrots, parsnips, or sweet potatoes.
Freezing and Storage
Refrigerator
- Not recommended, as moisture softens chips
Room Temperature
- Store in an airtight container for up to 3 days
Freezer
- Not suitable for freezing
Refreshing Crispiness
- Re-crisp in oven at 350°F for 5 minutes if needed
Special Equipment Needed
- Mandoline slicer or sharp knife
- Baking sheet
- Parchment paper
- Mixing bowl
Conclusion
Beet Chips with Rosemary are a deliciously crunchy, wholesome snack that proves healthy eating can be both simple and indulgent. With their vibrant color, crisp texture, and fragrant herb flavor, these chips are perfect for snacking, entertaining, or elevating everyday meals. Once you try them, you’ll never look at beets the same way again.
Beet Chips with Rosemary
Description
Beet Chips with Rosemary are a beautifully crisp, earthy, and nutritious alternative to traditional potato chips. Thinly sliced beets are lightly coated in olive oil, seasoned simply with salt, and infused with the aromatic fragrance of fresh rosemary, then baked or air-fried until perfectly crisp. The result is a snack that’s not only visually stunning with its deep ruby color but also packed with natural sweetness and wholesome goodness.
Ingredients
Optional Add-Ons
Instructions
-
Prepare the Beets : Peel the beets and slice them very thinly using a mandoline or sharp knife. Uniform slices are essential for even crisping.
-
Season : Place beet slices in a bowl. Drizzle with olive oil, sprinkle with chopped rosemary, salt, and pepper. Toss gently to coat evenly.
-
Arrange : Line a baking sheet with parchment paper. Lay beet slices in a single layer, ensuring they do not overlap.
-
Bake : Bake at 375°F (190°C) for 15 minutes, then flip slices and bake another 10–15 minutes until crisp at the edges.
-
Cool : Remove from oven and let cool for 5 minutes—chips will crisp up further as they cool.
