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"The belly rules the mind."--Spanish Proverb

Salt and Vinegar Beet Chips Recipe

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This recipe for Salt and Vinegar Beet Chips is from The Marleau Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large beets
Natural Rice Vinegar
2 Sprigs of Rosemary
1 tbsp. Extra Virgin Olive Oil
Sea Salt

Dip:
1/4 cup Plain Greek Yogurt
1 tbsp. Chopped Rosemary
Lemon Zest
Directions:
Directions:
Slice beets thinly and place in a large pot.
Add rice vinegar until beets are just covered. Bring vinegar to a rapid boil, then turn the heat off. Leave the beets in the vinegar for 15 minutes, then drain.
Toss beets in olive oil and lay on a parchment lined
baking sheet. Bake at 375 for 20 minutes, flipping beets at 10 minutes.
Remove the beets from the oven when they're crisp and brown.
Once out of the oven sprinkle with salt and remaining rosemary.

 

 

 

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