Rosemary Beet Chips

Makes: 4 servings

• 3 medium beets, peeled & sliced
• 2 tbsp olive oil
• 2-3 sprigs rosemary, chopped
• 2 tsp fresh parsley
• sea salt & black pepper to taste


Preheat oven to 375F. Spray baking pan(s) with non-stick cooking spray.

Peel beets and thinly slice with a mandolin or very sharp knife. In a large bowl, toss beets with olive oil. Sprinkle beets with salt, pepper, rosemary,  parsley. Lightly toss to coat. Arrange in single layer on baking sheet. Make sure edges don’t touch.

Bake until edges of beets begin to dry out, about 20 minutes. Remove chips as they become lightened in color. Remove & let cool. Chips will crisp as they cool.

Nutritional Facts:

90 |  Fat: 7g  |  Fiber: 2g  |  Carbs: 6g  |  Protein: 1g   |  Sugar: 4g | Sodium: 159mg