Low Histamine Garlic-Rosemary Beet Chips
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Learn more →Ingredients
4 servings
- 4 medium beets (about 1 ½ lb total), peeled
- 3 tbsp olive oil
- 3 cloves garlic, smashed and peeled
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp ground turmeric
- ¾ tsp fine sea salt
- 1 tsp fresh lemon zest (optional)
Can be omittedlemon zest
Instructions
- 1
Preheat the oven to 325°F (165°C). Line two large baking sheets with parchment paper and set a wire rack over one of them if you have a second rack available.
- 2
Combine the olive oil and smashed garlic cloves in a small saucepan over low heat. Warm until the garlic is fragrant and just beginning to turn golden at the edges, about 5–7 minutes. Remove from heat, discard the garlic cloves, and let the infused oil cool for 5 minutes.
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