FREE delivery from Sidney to Sooke - Order Online & Pickup in Store
Baked Root Veg Chips

Baked Root Veg Chips


Rosemary Root Veg Chips

Avoiding weighing chips down with too much olive oil - too much oil will prevent them from crisping up, leaving them a bit soggy. Also eat chips right out of the oven - they will become soft as they sit, so get your munch on ASAP!

10 MinPrep Time
20 MinCooking Time
4Serves
1/5Difficulty

  • 6 medium root vegetables total (your favorite mixture of beets, yams, taro root)
  • 1/4 cup Rosemary Infused Olive Oil
  • 3 sprigs of rosemary
  • 1/4 tsp fleur de sel and black pepper, plus more for seasoning

Step 1 - Preheat oven to 400°F. Line a sheet pan with a sheet of parchment paper and a metal baking rack. Stir together Rosemary Olive Oil, fresh rosemary, fleur de sel and pepper in a large bowl.

Step 2 - Peel and slice beets and add to olive oil mixture, tossing gently to lightly coat chips. Spread chips in single layer on baking rack and bake for 30 minutes, checking occasionally to make sure not browning too much. Remove from the oven let cool and enjoy right away!

  • Rosemary Infused Olive Oil