Keyword: Beet Chips, beet recipes, cheesy beet chips, golden beet chips, golden beet snack, tasty beet recipes
For the beet chips:
3mediumgolden beets, washed thoroughly and ends cut off (do not peel them)
For the “cheese” seasoning:
2tablespoonsnutritional yeast flakes
For the rosemary sea salt:
1tablespoonsea salt flakes
½teaspoonfinely minced fresh rosemary
Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.
Using a mandoline, carefully slice the beets into 1/16’’ rounds. Place the rounds in a bowl and sprinkle with salt and the olive oil. Toss to coat evenly.
Place the beet round in layers on top of a surface lined with paper towels (you can place one layer of beets on top of another layer with paper towels in between, ending with a paper towel on top). Let the beets rest for 15 minutes.
While the beets rest, combine the nutritional yeast, garlic powder, smoked paprika, and turmeric in a small bowl. Set aside.
Combine the sea salt flakes and fresh rosemary in another small bowl. Use your fingers to rub the rosemary into the salt flakes - this will release the natural oils from the herb. Set aside.
Dabbing any excess moisture off of the beets, place them on a single layer on your parchment paper lined baking sheet. Sprinkle the rounds with the cheese seasoning.
Bake for 15 minutes, then rotate your pans. Bake 10-20 minutes more (depending on the thickness of your slices). Remove any chips to a platter that are crisp and continue to cook the other chips until they are golden brown and crispy.
Remove the chips from the oven and sprinkle with the rosemary sea salt. Let them cool for 10 minutes before transferring to a wire rack to cool completely. The chips will continue tp crisp as they cool on the wire rack.
Extra rosemary sea salt can be stored in an airtight container in the fridge up to a week - use on roasted veggies, potatoes, chicken, fish, pork, or beef!
Beets tend to release a lot of moisture during cooking, which can lead to a soggy beat chip. To help with this, the recipe uses a technique called "sweating" that involves using salt and a light oil marinade to help the beets release some of their juices before baking. I learned of this technique through A Spicy Perspective's recipe.