MEAT FREE MONDAY | Beet Crisps with Rosemary Salt


Taken from Vitality Guide for Women

My fav crisps of all time are baked beetroot crisps. They're healthy, a great source of Vitamin C & Betaine, sweet and salty, and an amazingly delicious snack. They are easy to make, and can be eaten with various dips and soups [I sometimes crush them and use them as a topping for my soups, delish].
2 large beets, washed
1 tbsp olive oil
1 sprig of seasalt
1 tbsp sea salt, (or a light sprinkle per batch)

Preheat the oven to 180°C/350°F. 
In a blender add salt and rosemary and blend until fine (I once used a mortar and pestle which worked out just fine). 
Slice your beets with a mandolin, which you can find in any home store (be very careful!)
In a large bowl, lightly toss with oil, as too much oil will make your crisps soggy (yuck).
Add rosemary sea salt.
Lay crisps flat on a lined baking sheet (not greased). Greaseproof Paper
Bake for 10-15 minutes, until your slices are crispy.
Et Voila! The perfect snack.    

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  1. Em, you have to try this (that's if you can find beets in Trinidad)

  2. I love beet crisps. I will definitely make these. I am liking your blog.