• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Dinner-Mom

  • Home
  • All Recipes
  • Plan Dinner
    • How to Meal Plan
    • Seasonal Produce Guide
  • About Me
  • Free Sauces Printable
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • Plan Dinner
  • About Me
  • Free Sauces Printable
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Appetizers and Snacks

    Baked Beet Chips

    UPDATED Jan 24, 2023 · PUBLISHED Oct 5, 2014 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • Share
    Jump to Recipe
    Oven-baked beet chips on a plate with a raw red beet behind it.

    Baked beet chips are a tasty, healthy, homemade snack that you can cook in big batches in the oven! They're easy to make too!

    Baked beet chips piled on a green plate with a raw beet with stem in place behind it.

    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, flavorful, and packed with nutrition.

    So, you can fully enjoy a handful or two!

    After mastering zucchini chips and apple chips, we were ready for the challenge of drying out beets. (Yep...we love to snack around here.)

    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 clean foods.

    Jump to:
    • Ingredients
    • Directions
    • How to Serve
    • Storage
    • 📋 Recipe

    Ingredients

    Here's what you'll need to make baked beet chips:

    • Beets - Any variety of beet can be made into a chip. Red 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.

    Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

    Red beet on a cutting board with the roots, stems and leaves.

    Directions

    Follow these steps to make perfectly crispy beet chips in the oven.

    1. Scrub the beets and remove any dirt under running water. Trim off the leaves and stem. You don't need to peel them since the slices will be so thin.

    2. Using a mandoline (or sharp knife), cut the beet into slices that are about 1/16 inch thick. Try to be consistent in the thickness so that the beet chips cook evenly.

    We highly recommend a mandoline. 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 for even baking.

    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.

    Raw slices of beets about 1/16 inches thick on a cutting board.

    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 up nicely. Use a paper towel to press out the excess juice 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 a baking sheet lined with parchment paper. They will shrivel down a bit while they cook 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 just until the edges start to brown. Check at 15 minutes and then every 5 minutes thereafter, removing chips that have reached the desired crispness as you go.

    Note: Thicker slices, or ones that have been 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.

    Oven-baked beet chips scattered on a serving board.

    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 guacamole. They're a beautiful addition to a charcuterie board too.

    Storage

    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.

    Homemade baked beet chips piled on a plate with a raw beet behind them on a cutting board.

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📋 Recipe

    Baked beet chips piled on a green plate with a raw beet with stem in place behind it.

    Baked Beet Chips

    Baked beet chips are a tasty, healthy, homemade snack that you can cook in big batches in the oven! They're easy to make too.
    5 from 2 votes
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 6 servings
    Calories: 38kcal
    Author: Marjory Pilley

    Ingredients

    • 3 Medium Beets
    • 1 Tablespoon Olive Oil
    • Salt

    Instructions

    • 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 about 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 thereafter removing chips that have reached the desired crispness. Thicker slices or ones that have been heavily coated in oil will take longer to cook.
    • Beet chips will continue to crisp as they cool, especially if you leave them on the baking sheet.

    Notes

    See pictures and more expert tips above.
    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.
    Storage: 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.
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Calories: 38kcal | Carbohydrates: 3g | Fat: 2g | Sodium: 32mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.3mg
    Nutritional and Food Safety Disclaimer

    This recipe has been updated to improve the reader experience.

    More Appetizer & Snack Recipes

    • Fresh corn and black bean salsa with red wine vinegar dressing in a wooden bowl.
      Easy Corn and Black Bean Salsa Recipe
    • Keto-friendly, baked green bean fries coated in Parmesan cheese on a plate.
      Baked Green Bean Fries (Easy Green Bean Appetizer)
    • 4-Ingredient guacamole in a bowl surrounded by chips.
      Simple 4-Ingredient Guacamole Recipe - Easy Dip Tutorial
    • Baked crab balls piled into a white plate.
      Baked Crab Balls Recipe (Crab Bites Appetizer)
    • Share

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Sarah

      October 05, 2014 at 6:00 pm

      5 stars
      These beet chips are SO yummy, I need to make them more often.

      Reply
    2. MaryViola

      February 15, 2023 at 12:53 pm

      5 stars
      I so enjoy your site. I'm becoming a vegetarian and need all the help I can get. Thank you

      Reply
      • Marjory Pilley

        February 15, 2023 at 4:13 pm

        Thank you so much for your kind words! I'm so glad they are helpful!

        Reply

    Primary Sidebar

    Thanks for stopping by! We're sharing easy, healthy recipes. . . many from the Meal Assembly Kitchens we owned. Most are low-carb too! Read more about us here.

    Grab the FREE Low-Carb Sauces Cheat Sheet and get easy, healthy recipes, and tips to be spectacularly organized in the kitchen!

    Popular Recipes

    • Three slices of turkey tenderloin on a plate with cauliflower rice and a fork.
      Easy Baked Turkey Tenderloin
    • Baked Lemon Pepper Chicken Recipe
      Baked Lemon Pepper Chicken Recipe
    • Slices of ground chicken meatloaf on a platter.
      Ground Chicken Meatloaf - Amazingly Delicious Recipe!
    • Frozen cauliflower mash in serving bowl with wooden spoon.
      Frozen Cauliflower Mash - Easy, Creamy Recipe
    • Microwave Corn on the Cob being pulled from husk
      Microwave Corn on the Cob in Husk - No Messy Silk!
    • Crispy Cauliflower Bites in a bowl
      Parmesan Cauliflower Bites - Just 5 Ingredients!
    • Bowl full of roasted cauliflower rice topped with parmesan cheese and parsley
      Roasted Cauliflower Rice from Frozen (or Fresh)
    • Lemony Baked Basa - Quick and Easy!
      Lemony Baked Basa - Quick and Easy!

    Now Trending

    • Whipped cottage cheese dessert cup topped with chocolate chips
      Whipped Cottage Cheese Dessert Cups {Low-carb}
    • Easy Bavette Steak Recipe (Pan-Sear on Stovetop)
    • Two pineapple carrot muffins on a plate with more in a basket behind them.
      Healthy Pineapple Carrot Muffins Recipe
    • Crustless Asparagus Quiche Recipe with Ham
      Crustless Asparagus Quiche {Low-carb, Gluten-free}
    • Keto egg salad in bowl next to spoon and lettuce leaves.
      Keto Egg Salad - Easy 4 Ingredient Recipe!
    • Monterey Chicken Recipe
      Chili's Monterey Chicken Recipe

    Footer

    ^ back to top

    Unsubscribe at any time! Thank you for being part of the Dinner-Mom family!


    Privacy Policy
    Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 The Dinner-Mom