Beet and Carrot Claw Chips
Thin, curved slices of roasted beet and carrot resemble dark, claw-like shapes. A bright, light, and crispy vegetable snack.
- Time
- 45 min
- Serving
- 142 kcal
- Ingredients
- ≈ $0.46
- Protein
- 3 g
Ingredients
- 1 Beetroot≈ $2.50 per kg 90 g
- 2 Carrots≈ $1.50 per kg 90 g
- 3 Olive oil 8 ml
- 4 Salt 2 g
- 5 Fresh rosemarypack 20 g ≈ $2.00 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the vegetables dry with a towel, then toss with olive oil, salt, and rosemary.
Arrange the slices in a single layer on parchment paper, without overlapping.
Bake at 300°F (150°C) for 25–35 minutes, flipping every 10 minutes.
Remove the slices when the edges dry out and begin to curl.
Cool on a rack for 5 minutes to crisp up the chips.
Tips
- Why it works
- Bake at 150 °C so the slices dry out evenly and curl instead of burning. A higher temperature gives a bitter aftertaste.
- Substitutions
- Replace the rosemary with ½ tsp dried thyme or 1 tsp dried oregano. You can use sunflower oil instead of olive oil, and the taste stays the same.
- Common mistakes
- If the edges stay raw, there wasn't enough time or the temperature was too low. The slices should be dry and hard.
- Storing and reheating
- Keep in an airtight container for 3 days. Reheat in the oven for 5 minutes at 120 °C to bring back the crunch. Don't freeze.
- Serve with
- Serve with grilled meat or cheese with nuts at a festive table. Works as a bright snack with beer or wine.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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