Low Iodine Garlic-Rosemary Beet Chips
Total time50 min
Prep time15 min
Cook time35 min
4.6(6)
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 1 tsp fresh lemon zest (optional)
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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