Baked Rosemary Beet Chips and Homemade Cilantro Hummus

I can’t take credit for either of these recipes because they belong to my girl, Gwyneth. Is anyone else obsessed with her cookbooks? Her most recent book, It’s All Easy, is by far my favorite. It is filled with healthy recipes that won’t cost you your paycheck to make (one reason why I hate to love It’s All Good – the recipes end up being so expensive!). 

My mom makes these beet chips all the time and I swear I can eat all of them in one sitting. They are so so good. The perfect amount of crunch, salty, savory and healthy! I am a chip girl through and through so these replace my kettle chip cravings. 

Paired with fresh cilantro hummus that you can literally whip up in a bowl (with your immersion blender – probably my favorite kitchen tool). Get all of the details below…

Baked Beet Chips:

What You’ll Need

3 medium-large beets, scrubbed
Extra virgin olive oil
Sea salt (I like the flaky stuff)
4 sprigs of rosemary, chopped

Preheat over to 375 degrees. Once you clean the beets, use your mandolin to evenly slice beets. You’ll want these on the thin side to really achieve that chip crunch! 

Drizzle with olive oil and sprinkle with salt and rosemary. Toss to coat evenly. Divide evenly onto two baking sheets in one even layer.

Bake for 15-20 minutes. Make sure to keep an eye on them after 15 minutes because they can burn quickly! Let cool and eat them all 😉

Cilantro hummus recipe is in the photo above! Let me know if you have any questions in the comments!

Do you guys like seeing recipe posts?? If so, I’ll keep cookin’! xoxo

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