Oral Allergy Syndrome Friendly 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp ground turmeric
- ¾ tsp fine sea salt
- 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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