There’s nothing quite as satisfying as pulling a beet’s roots from the soil in your garden, and then serving it as an afternoon snack. ‘Running To The Kitchen‘ makes it possible with these awesome rosemary sea salt and vinegar beet chips, which are a fun, crunchy and healthier alternative to boring ol’ potato chips!
If you don’t have beets or rosemary growing in your garden at the moment, you’ll be able to find them at your local farmer’s market. You’re probably tired of us saying, but local and in season ingredients, like beets and rosemary are now, are often cheaper, higher in nutrients, and better for the environment as they’ve travelled a shorter distance to get into your grocery bag.
So go on. These beet chips will live up to every salty expectation you have, and are a great way to keep the calories down low while the satisfaction high.
Rosemary Sea Salt and Vinegar 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
- ¼ cup plain yogurt
- 1 tablespoons roasted garlic
- 1 tablespoon chopped rosemary
- 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.
- Combine all ingredients in a small bowl and stir together.
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.