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Baked beet chips are a tasty and healthy snack you can cook in big batches in the oven! Easy recipe for homemade beetroot chips.
Dried beet chips are an excellent alternative to potato chips or the pricey veggie chips you can buy at the grocery store. They're crunchy, colorful, and flavorful.
So you can fully enjoy a handful or two!
And, since October is "Unprocessed Food Month," it seemed like the perfect time to tackle this vegetable. It's a good example of how easy and fun it can be to make and eat veggies.
Here's what you'll need to make baked beet chips:
- Fresh Beets - Any variety of beets can be made into a chip. Red beets and golden beets can usually be found in the grocery store. Chioggia beets are a pretty combination of yellow and orange.
- Olive Oil - Beet slices are coated in oil before and while they cook.
- Salt is used to bring out the natural flavor. As with any chip, black pepper, garlic powder, or other seasonings can be added.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Directions with Pictures
Follow these steps to make perfectly crispy beet chips in the oven.
1. Scrub the raw beets and remove any dirt under running water. Trim off the leaves and root end. You don't need to peel them since the slices will be very thin.
2. Using a mandoline (or very sharp knife), cut the beet into slices about 1/16 inch thick. Try to be consistent in the thickness so that the beet chips cook evenly.
We highly recommend a mandoline slicer. I used a setting of 2. This gadget is really helpful for making chips because the slices need to be as uniform in thickness as possible to bake evenly.
Tip: Beet juice causes stains! Wear an apron, cover your wooden cutting board with plastic wrap, and wear gloves. Do what you must, depending upon your tolerance for mess.
3. In a large bowl, toss the beet slices with olive oil, sprinkle with salt, and set aside for about 15-20 minutes so the beets can "sweat." This will reduce the moisture content and allow the chips to crisp nicely. Use a paper towel to press out the excess liquid before proceeding.
Note: If using different color beets, prep them in separate bowls so they don't stain each other!
4. Place the beet slices on sheet pans lined with parchment paper. They will shrink a bit while cooking but don't overlap the slices. Use several baking sheets, and work in batches if you don't have enough room.
5 - Bake beet slices in 350°F oven for about 15 or 20 minutes or until the edges start to brown. Check at 15 minutes and then every 5 minutes after that, removing chips that have reached the desired crispness as you go.
Note: The cooking time will vary. Thicker slices, or ones heavily coated in oil, will take longer to cook. Beet chips will continue to crisp as they cool. Leave them on the baking sheet to cool for a crispier chip, or remove them to a wire rack.
How to Serve
Baked beet chips are delicious straight out of the oven. But they're sturdy enough to serve with a dip, such as 4-ingredient guacamole. They're a beautiful addition to a charcuterie board, too.
Store beet chips in an airtight container at room temperature for about a week if you have any left. They're always better the day you make them and won't be quite as crispy after a day or two.
More Fruit and Veggie Chips
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Baked Beet Chips Recipe
- 3 Medium Beets
- 1 Tablespoon Olive Oil
- Preheat oven to 350°F.
- Scrub beats and slice thin (about 1/16 inches with a mandolin or knife. (I used a 2 setting.)
- Toss beet slices with olive oil and sprinkle with salt. Allow beet slices to sit for 15-20 minutes to sweat out excess moisture. When the time is up, pat dry.
- Place beet slices in a single layer on 2 baking sheets. (I needed two baking sheets for the slices from 1 beet.) Don't overlap. Work in batches if necessary.
- Bake for 15-20 minutes or until crisp and edges just begin to brown. Check at 15 minutes and then every 5 minutes after that, removing chips that have reached the desired crispness to a cooling rack. Thicker slices or ones heavily coated in oil will take longer to cook.
- Beetroot chips will continue to crisp as they cool, especially if you leave them on the baking sheet.
This recipe has been updated to improve the reader experience.