Salt and Vinegar Beet Chips
These salt and vinegar beet chips are pan-fried with rosemary and sea salt for a crispy, crunchy snack. They’re an easy and flavorful way to turn fresh beets into something seriously snackable.
Servings: 4 servings
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
Not up for frying? You can easily bake these as well. Lay beets on a parchment lined baking sheet and bake at 375 degrees F 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.
You can also air-fry the chips at 400°F in a basket or oven model air fryer. The chips will take anywhere from 10-20 minutes depending on your air fryer model. Keep a constant eye on them as they cook to avoid burning.
Nutrition
Serving: 1SERVING | Calories: 160kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 176mg | Fiber: 1g | Sugar: 3g