AIP Friendly Garlic-Rosemary Beet Chips

Crunchy, earthy, and deeply savory, these oven-baked beet chips are the kind of snack that disappears fast — even among people who aren't following any particular eating plan. The garlic flavor comes from slowly warming smashed cloves in olive oil until fragrant, then discarding them before tossing the beets, which means you get all that aromatic depth without any actual garlic pieces in the final chip. Fresh rosemary and a touch of turmeric round out the seasoning in a way that feels genuinely satisfying rather than like a compromise. Slicing the beets thin and consistent — ideally with a mandoline — is the real key to getting that crisp, chip-like texture rather than a chewy, leathery result. A low, slow oven at 325°F does the rest of the work, pulling moisture out gradually so the edges curl and firm up beautifully. The optional lemon zest at the end adds a bright finish that makes the whole batch feel a little more special. Makes four servings, though sharing is entirely optional.

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