Rosemary Beetroot Crisps

Name: Rosemary Beetroot Crisps
Prep time: 3 min
Cook time: 45 min
Total time: 48 min
Yield: Serves 2
Ingredients: 3 beetroot (medium–large, washed and peeled); 1 tbsp olive or rapeseed oil; 1 g sea salt; 1 g black pepper; 2–3 sprigs rosemary, roughly chopped

Low GI Snack VegetarianDairy-freeGluten-free

Prep3 min

Cook45 min

Serves 2

GI~40 · Low

Why it's Low GI

Thin-sliced beetroot roasted crisp with rosemary — a healthy, crunchy snack with fibre instead of a bag of crisps.

Method

Tap a step when it's done.

Heat the oven to 190°C. Slice the beetroot as thinly as possible.
Spread on trays, drizzle with oil, and scatter with salt, pepper and rosemary.
Bake 15–20 minutes until crisp and browned.
Cool and serve.

Nutrition

Per serving (est.): ~130 kcal · Carbs 15 g · Fat 7 g · Protein 2 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.

Tip

The key is slicing the beetroot really thin.

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GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.