These rosemary, sea salt and vinegar beet chips are a fun, crispy and healthier snack served with roasted garlic yogurt dip.

These beet chips live up to all expectations, vinegar flavor included. They’re soaked in Nakano natural rice vinegar for 15 minutes before getting pan-fried with rosemary to crispy perfection and they’re bursting with that tangy vinegar deliciousness because of it. Sprinkled with some coarse sea salt and they are a serious game changer in the salty vs. sweet decision.

Salt & 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

 

DIRECTIONS:

1. Place sliced beets in a large pot.
2. Add rice vinegar until just covering the beets. Bring to a boil, turn off heat and let sit for 15 minutes then drain.
3. Lay beets on a parchment lined baking sheet and bake at 375 degrees 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.
4. Sprinkle with sea salt and the remaining rosemary sprig and serve warm.

 

For the Roasted Garlic Yogurt Dip:

• ¼ cup plain yogurt
• 1 tablespoons roasted garlic
• 1 tablespoon chopped rosemary

 

If you want more recipes using beets or see how to select and store fresh beets, click here.

 

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