Rosemary Beet Chips are a wonderfully light holiday snack. They hold those gorgeous red and green hues we all associate with Christmas, yet don’t add too much bulk to our waistlines.
I’ve been scanning through Instagram the past few days, looking namely at many of the “healthy” food blog accounts I follow. Many people are able to maintain good eating habits year round, even during the holidays, when temptation lies at every corner. Some people were doing the 21 Day Sugar Detox Diet after Thanksgiving. Others have been sticking to protein smoothies and kale salads.
In the past 24 hours, all I’ve consumed a bowl of meaty chili with cheese and sour cream, a Bananas Foster Milkshake from Big Daddy’s, a slice of white pizza, and a 20 ounce cup of hot cocoa.
It’s Christmas Week. All bets are off.
Still, some beets will keep me in good standing somewhere along the line. Just the knowledge that I’ve consumed a vegetable, even though it’s been baked half to death, makes me feel balanced.
January will be here soon enough. I’m repent then, along with everyone else, at least for a few weeks.
Rosemary Beet Chips
(Makes 1 personal-sized serving)
– 1 medium to large beet, scrubbed
– 1 – 2 sprigs of fresh rosemary, minced
– 1/2 teaspoon garlic powder
– 2 tablespoons olive oil
– 1/2 teaspoon sea salt
Before We Get Started…
– Cutting beets = do not wear white or light-colored clothing! Also, be prepared for a nice red hue on your fingertips. Beet juice is an effective dye.
– Keep on eye on your chips. Depending on their thickness, they may cook in as little as 7 minutes. If cutting on a mandolin, I’d suggest keeping it on a higher setting for a slightly thicker chip. Paper thin chips will crisp and burn too quickly.
– Don’t be alarmed when the chips end up smaller after cooking! They will shrink.
1.) Preheat oven to 375°F. Lightly grease or place parchment paper on two baking sheets. Set aside.
2.) Slice beet into thin uniform slices with a mandolin or a sharp knife.
3.) Combine oil, rosemary, and garlic powder in a small bowl.
4.) Place slices on baking sheets. Lightly brush or drizzle rosemary oil mixture onto beet chips, covering them but not saturating them. Sprinkle salt on beet chips.
5.) Place in oven and bake up between 10 – 15 minutes. (Please see note regarding cooking times in Before We Get Started…)
6.) Remove from oven; place on paper towels to drain any excess oil.
7.) Eat immediately or store in airtight container.