Keripik Bit Rosemary Panggang

Name: Keripik Bit Rosemary Panggang
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 2 small beets ((rinsed and scrubbed, peeling optional)); Olive or avocado oil; 1 pinch each sea salt + black pepper; 1 -2 sprigs fresh rosemary ((roughly chopped))

30-minute baked beet chips infused with rosemary and speckled with sea salt. Perfectly crispy, simple to make, and a healthy snack on the go.

⏱ 30 min 🔨 Prep 10min 🔥 Cook 20min 📊 Medium 🍽 3 servings 👁 12

Ingredients

3 servings

2 small beets ((rinsed and scrubbed, peeling optional))
Olive or avocado oil
1 pinch each sea salt + black pepper
1 -2 sprigs fresh rosemary ((roughly chopped))

Instructions

Preheat oven to 375 degrees F (190 C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper (amount as original recipe is written // increase number of baking sheets or work in batches if making a larger quantity).
Thinly slice beets with a mandolin, getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt, pepper, and the rosemary. Toss to coat. Then arrange in a single layer, making sure the slices aren’t touching.
Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
Remove from oven. Let cool slightly. Then serve.
Best when fresh. Leftovers will lose their crispiness.

Grilled & Roasted beet chipsgluten-freevegan