Veggie Chips with Rosemary Salt


Sorry to yell. I just get excited about snacks. Especially a snack that I can actually feel good about eating. Because I’m so over snacking-induced guilt trips. So Kale Chips and Veggie Chips with Rosemary Salt for me!

Baked veggie chips (more specifically, carrot and beet chips) are a great alternative to potato chips or pretzels. They are easy to make and so much more nutritious than their pre-packaged grocery-store cousins.

There is nothing fancy or particularly difficult about this recipe. If you have a mandoline slicer, you definitely want to get it out here. Because you want the beets and carrots to be sliced very thinly AND to be a uniform thickness. This will ensure the most even cooking. That being said, I don’t have a mandoline slicer. I did these all by hand with a good sharp knife (yeah for exercising my knife skills!). So it’s definitely possible to do without any fancy kitchen gadgets.

Once the chips get close to being done, they can burn quickly. So make sure you keep a watchful eye on them.

Happy snacking!



Veggie Chips with Rosemary Salt

Serves 3-4

Veggie Chips with Rosemary Salt


  • 5-6 carrots, trimmed and peeled
  • 4 medium beets, trimmed and peeled
  • 1-2 tablespoons extra-virgin olive oil
  • 1/4 tsp. fresh rosemary, finely chopped
  • 1 teaspoon sea salt


  1. Pre-heat your oven to 350 degrees. Line three baking sheets with parchment paper and set aside.
  2. Slice the carrots on the diagonal as thin as possible. Add them to a large bowl along with a small drizzle of olive oil. Use your hands to toss the carrots in the olive oil, separating the slices with your fingers to ensure they all get coated evenly. Transfer the slices to one of your prepared baking sheets and spread them out into a single layer. Set aside.
  3. Slice the beets as thin as possible. Using the same bowl you used for the carrots, coat the beet slices with olive oil in the same manor you did the carrots. Spread the beet slices out in a single layer across your remaining two prepared baking sheets.
  4. Place the carrot and beet slices in your pre-heated oven. Bake for 15 minutes. Then rotate the pans and continue baking for an additional 15 minutes. Depending on how thinly you sliced the vegetables, they may be done at this point (they should be slightly brown around the edges). If they are not done, continue cooking them, checking your oven every couple of minutes to ensure they aren't burning. The carrots will likely be finished cooking before the beets.
  5. Once the slices are done, turn off your oven and open the door. Let the baking sheets sit in the open oven for about 10 minutes (if you removed one of the baking sheets earlier, transfer it back to your oven at this point) to further dry out the slices.
  6. While the carrot and beet slices are baking, grind the rosemary and sea salt together with a mortar and pestle. If you don’t have a mortar and pestle, you can use the handle of a wooden spoon and a small bowl. Set aside.
  7. Remove the carrot and beet slices from the oven and while they are still warm, sprinkle with a small amount of the rosemary salt. Allow them to finish cooling before eating.
  8. These veggie chips are best when they are enjoyed immediately after making.

Leave a Reply

Your email address will not be published. Required fields are marked *