Salty Paleo Beet Chips Recipe

Vegetable Chips, Salty Beet chips, paleo beet chipsBeets are healthy, nutritious and delicious, but they don’t really classify as a “snack food” — unless you to turn them into chips.

I’ve been on kind of a veggie chip kick lately. I think I’m just craving something that is crunchy and little salty, but still falls within Paleo nutritional guidelines. These do that.

I always spice these up with some rosemary because I like the extra flavor it adds, but you can omit the rosemary altogether or swap it out for something else  you prefer. Whatever works for you. Enjoy!

Salty Paleo Beet Chips Recipe

  • 3 medium beets, cleaned
  • 2 TB coconut oil, liquid form
  • Salt and pepper to taste
  • 1/2 TB fresh rosemary, chopped

– Preheat oven to 375 degrees.

– Slice cleaned beets using either a mandolin or food processor fitted with attachment. You want to be sure you slice them so thin that they curl a bit; if they are sliced too thick, they wont crisp up and you will end up with roasted beets as opposed to beet chips.

– Transfer sliced beets to bowl and add salt, pepper and rosemary; toss to coat.

– Arrange beet slices in a single layer on baking sheets fitted with parchment paper or a Silpat.

– Cook for 15 to 20 minutes, checking often, until crispy. Some chips may get a bit brown around the edges.

Need more healthy snacks?

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