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Rosemary Sea Salt and Vinegar Beet Chips

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These rosemary sea salt and vinegar beet chips are a fun, crispy and healthier snack served with roasted garlic yogurt dip.

For years I’ve said I’m not a chip person. And for the most part, that’s true. Salty food cravings are very few and far between for me.

Chocolate cravings, however, that’s another story. A day can’t go by without some sort of chocolate consumption happening.

But then I found myself with 3 of the largest beets known to man (seriously, one was the size of a baby’s head) and decided to make chips.

Rosemary sea salt and vinegar beet chips

And…now I might be one of those salty people.

Sea salt and vinegar beet chips

When I do decide to eat chips, I’m not wasting the event on any old chip. No, no.

Chip priorities go like this:

1. kettle cooked

2. no ridges

3. vinegar

When that whole “salt & vinegar” chip thing became, well, a thing back in the 90s, I was in heaven. I LOVE vinegar anything. I even made salt and vinegar popcorn cauliflower if that isn’t a prime example of my love for the combination.

I’ve told you many times on here how I will drink vinegar out of salad bowls and happily splash balsamic on my fries so chips without vinegar are just not worth eating in my book.

Salt and vinegar beet chips

These beet chips live up to all expectations, vinegar flavor included. They’re soaked in Nakano natural rice vinegar for 15 minutes before getting pan-fried with rosemary to crispy perfection and they’re bursting with that tangy vinegar deliciousness because of it.

Sprinkled with some coarse sea salt and they are a serious game changer in the salty vs. sweet decision.

Looking for more vegetable chip recipes? Try one of these:

Jicama Chips with Citrus Herb Seasoning
Mediterranean Eggplant Chips
Spicy Homemade Snap Pea Crisps
Pizza Kale Chips
Tomato Chips

Rosemary Sea Salt and Vinegar Beet Chips

Rosemary Sea Salt and Vinegar Beet Chips

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

These rosemary sea salt and vinegar beet chips are a fun, crispy and healthier snack served with roasted garlic yogurt dip.

Ingredients

For the Beet Chips

  • 2 large beets, thinly sliced with a mandolin or using the slicing mechanism in a food processor
  • Nakano natural rice vinegar
  • 2 sprigs of rosemary
  • extra virgin olive oil for pan frying
  • sea salt

For the Dip

  • 1/4 cup plain yogurt
  • 1 tablespoons roasted garlic
  • 1 tablespoon chopped rosemary

Instructions

For the Beet Chips

  1. Place sliced beets in a large pot.
  2. Add rice vinegar until just covering the beets. Bring to a boil, turn off heat and let sit for 15 minutes then drain.
  3. Add enough olive oil to the bottom of a large pot or sided skillet, add 1 sprig of the rosemary and heat over medium. (*see notes for other cooking options)
  4. Once oil is hot, add the beets in a single layer. Pan-fry the beets for about 1-2 minutes on each side until they start to crisp up.
  5. Transfer to a paper towel lined plate to drain and repeat with remaining beets, adding oil as necessary to the pot/skillet.
  6. Sprinkle with sea salt and the remaining rosemary sprig and serve warm.

For the Dip

  1. Combine all ingredients in a small bowl and stir together.

Notes

Not up for frying? You can easily bake these as well. Lay beets on a parchment lined baking sheet and bake at 375 degrees for about 20 minutes, flipping half way through. Remove beets as they crisp up and brown, some will be done before others so watch carefully towards the end.
Conversely, you can also deep fry these for a more indulgent treat. I wouldn't recommend using olive oil for that, canola or vegetable oil would be best.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

Headed on a road trip vacation this summer? Whip up a batch for easy snacking on the go for a healthier alternative to convenience store snacks.

Rosemary sea salt and vinegar beet chips with roasted garlic yogurt dip

This post is sponsored by Nakano as part of my ongoing brand ambassadorship with them. All opinions, content and photography are my own.

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Phoenix

Tuesday 22nd of September 2020

Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you

Vanessa

Thursday 20th of August 2020

Thanks for sharing! Do they keep long?

Suzanne

Thursday 20th of August 2020

This looks so good! What a flavorful and healthy treat for the weekend!

Amanda

Wednesday 3rd of January 2018

Have you tried frying them in a fryer versus the pan frying? Seems less time-consuming but don't want to sacrifice texture!

Running to the Kitchen

Wednesday 3rd of January 2018

I haven't as I don't have a fryer but I'm sure it would work fine and definitely save you some time!

S

Wednesday 30th of August 2017

Made these. I found it difficult to get the middle of the "chip" crispy without overcooking. Any tips? Also, should the sea salt and rosemary be put on before or after the chips have cooled?

Running to the Kitchen

Wednesday 30th of August 2017

you should season them when they're fresh and hot, the seasoning adheres better that way. Getting the middle of the chip crispy is probably more about how they're sliced. A mandolin, if you have one, is your best bet for uniform texture otherwise you just need to be consistent in your slicing with a very sharp knife!

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