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.
And…now I might be one of those salty people.
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.
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.
You can even try making these in the air fryer like I did with my air fryer zucchini chip recipe!
They’re delicious eaten as is but if you want a great dip to dunk them in try this vegan spinach artichoke dip.
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
Ingredients
For the Beet Chips
- 2 large beets, thinly sliced with a mandolin or using the slicing mechanism in a food processor
- 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
- Place sliced beets in a large pot.
- Add rice vinegar until just covering the beets. Bring to a boil, turn off heat and let sit for 15 minutes then drain.
- 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)
- 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.
- Transfer to a paper towel lined plate to drain and repeat with remaining beets, adding oil as necessary to the pot/skillet.
- Sprinkle with sea salt and the remaining rosemary sprig and serve warm.
For the Dip
- Combine all ingredients in a small bowl and stir together.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
This post is sponsored by Nakano as part of my ongoing brand ambassadorship with them. All opinions, content and photography are my own.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Okay wow, I have spent the last 30 minutes looking through your recipes, I am in love with your photography. All your photos are so beautiful
Thank you, Leah! :)
I have beets in my fridge and I’ve been looking at something to do with them! Thanks so much! I’m part of a CSA so I get TONS of beets.
Hello! I am the volunteer marketing manager for the Dumbo CSA. I thought you’d like to know that we featured this recipe in our member newsletter last week! You can view it here: https://us5.campaign-archive2.com/?u=cf066712dd54ef89913a2bba2&id=5f0bf621a6&e=b923f1dca2
The newsletter goes out to 215 people, so I hope you received some traffic from it!
Cheers!
Monica
Dumb question…do you need to peel the beets first? We’ve got a bunch in the garden and usually the very outer part is woody.
I just scrubbed them real well but if yours are woody, I’d probably peel them first.
I’ve made these but I don’t fry them. I put oil on baking tray add sliced beets n seasonings . Make sure a little oil is on each one and bake at 200 until crisp. I make kale chips this way too!
Wow, beet chips. These sound awesome. Love that they can be baked.
I tried to make these tonight & baked them. I think I cut them too thick b/c they weren’t chip like. They were soft with chip-like edges. I would try again with doing them your original way though.
Yeah, it’s really hard to get them thin enough for chips by hand cutting. A mandolin or the slicer attachment on a food processor is kind of necessary. I’ve tried by hand and without serious precision (and who the heck has time for that?!) they come out too thick. Hope they were tasty at least!
Oh, Lord. These are beautiful. I really have to try ’em.
Soaking the chips in rice vinegar? Genius! Beets are a favorite. Can’t wait to make these. Am pinning this recipe now. Thanks for sharing.
This sounds like my own personal heaven. Gotta make ’em! We’ve got so many beets in the garden!
Yup! Completely obsessed with salt & vinegar chips.. in fact just had some today for lunch! Love beets too so basically this is the ultimate combo that needs to happen asap! The color is awesome!
PS. a beet the size of a babies head.. holy smokes!