Roasted Beet Chips

A few years ago my brother took me for lunch to a little sandwich shop and said “You have to try the beet chips. Trust me”. Of course I agreed because I love beets. And the beet chips were amazing. So after that I had to come home and make them for myself because that’s just what I do. They are really simple to make and an excellent side dish to basically everything. Or you could just make a batch and eat them on their own – I don’t judge.


Preheat your oven to about 350 degrees. You’ll have to wash your beets, cut off and discard the tops. Slice the trimmed beets fairly thin – using a food processor or mandolin slicer is your best bet because all your beets will be cut in less than a minute.


Toss the beets in olive oil, some balsamic vinegar, fresh rosemary, salt and pepper. Stick them in the oven for 25 minutes, turn them and put them back in for another 15-25 minutes (depending on your oven – mine is an older electric oven that runs a little high so it took less time for me).


Done! Some of my edges may have been a little crispy/slightly burnt, but I swear it was intentional (my partner likes them this way!). If you want to add a little something more, you can make a smokey/tangy dipping sauce using mayo, a splash of lemon juice and some paprika. Enjoy!