snacks by Shira vol. 47: rosemary thyme beet chips
So many pages of my It's All Easy copy are lightly splattered in olive oil because I literally use it all the time. I adapted these beet chips from there. You won't be disappointed.
1 large beet, or 2 medium beets
2 Tbsp EVOO
1 garlic clove, minced
1 sprig fresh rosemary
1 sprig fresh thyme
pinch of sea salt
pinch of black pepper
- Preheat oven to 375.
- Slice beets into very thin chips (best to use a mandolin).
- Toss with EVOO, minced garlic, rosemary, thyme, sea salt, and black pepper.
- Place in one layer on a parchment lined baking sheet.
- Bake for 10 minutes, flip, and bake for another 5 minutes or until crisp.
Adapted from It's All Easy