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Beetroot & Rosemary Chips

by Lucy (follow)
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Healthy and addictive, these bite size beetroot chips provide the perfect afternoon or pre dinner snack. The aromatic flavor of the rosemary combines with the natural sweetness of the beetroot and the reward is an unusual chewy and crunchy treat.

beetroot rosemary chips
Beetroot and Rosemary Chips

Preparation Time: 30 minutes
Cooking Time: 60 minutes
Makes: 4 servings

2 large beetroots
2 tablespoons chopped rosemary leaves
2 tablespoons olive oil spray
2 tablespoons sea salt

beetroot rosemary chips
Olive oil, rosemary and salt


Wash and peel the beetroots, then slice them into thin circular shapes.

beetroot rosemary chips
Sliced beetroot

Lay the beetroot slices on a baking tray lined with baking paper. Bake them in a moderate oven for twenty minutes.

beetroot rosemary chips
Sprinkle with sea salt

Spray the beetroot slices with olive oil and sprinkle them with sea salt and freshly chopped rosemary leaves, then turn each slice over and spray the other side with olive oil and sprinkle with sea salt and the remaining freshly chopped rosemary leaves.

Return to the oven for a further 40 minutes. Check every ten minutes to ensure they do not burn.

beetroot rosemary chips
Beetroot chips

Remove from the oven when the beetroots have reached your preferred crunchiness (longer for a more crunchy texture, less time for more chewy texture).

beetroot rosemary chips
Chewy or crunchy?

Serve hot or cold and try not to eat them all at once. I think these would be perfect to take along to liven up your next outdoor picnic. Enjoy.

#Gluten Free
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