Baked Beetroot Rosemary Chips

Directions

Thinly slice the beetroot using a mandolin or sharp knife. Place on a wire rack and brush both sides lightly with olive oil. Sprinkle with salt and finely chopped fresh rosemary. Bake in a hot oven (200C) for approximately 30 minutes (if they are on a baking sheet instead of a wire rack you will need to turn them over half way). Allow to cool - they will crisp up on cooling.