Baked Rosemary Beet Chips

1 minute, 40 seconds Read

One December, I was in college, and my dad brought me to a Christmas party for his office at a theatre. I don’t remember much about the show, but I remember the buffet, which was a long line of overcooked vegetables.

Brussels sprouts, beets, and other vegetables were among the most saddened victims. What is it that people love about these delicious, beautiful vegetables? They are delicious. They are full of nutrients. They deserve a second chance. We must make people aware.

This recipe is easy: 30 min, four ingredients, one pan.

You’ll also need a mandolin to slice your vegetables. On the advice of my friend Kate, I bought this mandolin. In order to maintain a clutter-free kitchen, I am usually very reluctant to purchase equipment that we do not need.

If I can use a tool to help me complete kitchen tasks more efficiently, then I am all for it. This tool is perfect for those who like to make vegetable chips, pasta with vegetables, or fries.


  • Peel and rinse two small beets
  • Olive or avocado oil
  • Black pepper + sea salt – 1 pinch
  • Fresh rosemary, roughly chopped: 1-2 sprigs


  • Place the oven rack at the center and preheat the oven to 375°F (190°C). Line two baking sheets (in the same amount as in the original recipe // work in batches or increase the number of baking sheets if you are making a large quantity) with parchment paper.
  • Slice beets as thinly as possible with a Mandolin. When cut, they should curl slightly. This will help to ensure crispness and even baking.
  • Spray or drizzle olive oil on two baking sheets. Add the rosemary, a pinch each of salt and pepper. Toss the slices to coat. Arrange the slices in a single, even layer.
  • Bake for 15-20 minutes or until crisp and lightly brown. Watch them closely after the 15-minute mark, as they may burn.
  • Remove from the oven. Allow to cool. Then serve.
  • Fresh is best. The crispiness of leftovers will be lost.

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