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4.5 from 2 votes
Beetroot Chips with Rosemary salt
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
Course: savoury, snacks
Servings: 4 servings
Author: shadesofcinnamon.com
  • 4 large or 6 baby beets
  • sunflower oil
  • 1 sprig of rosemary
  • 30 ml coarse salt
  1. Wash your beets and slice very thin with a mandoline or sharp knife. The thinner you cut them the better. the oil in a deep pan and test one chip first to see if the temperature is correct. The chips should fry slowly, so make sure the oil is not too hot. 
  2. Fry in batches turning after a minute or two. Test for crispness by removing it from the pan and testing the middle. If it is still soft continue to fry until crispy.

  3.   If the oil is too hot they will burn, so rather take a little extra time with lower temperature oil. They should take 3-4 minutes to cook crisp.

  4. Drain on absorbent paper and sprinkle with rosemary salt, or salt of your choice.