I’m a huge potato chip fan, and I am not afraid to admit it. To be honest, I think I could life off of just potato chips if it gave me all the nutrients I needed and none of the stuff I don’t need. Unfortunately, that’s apparently not how the world works.
Enter, thin-sliced beets baked until crispy with olive oil, salt, and fresh herbs. To the chips rescue! These are beet chips that actually get crisp, not the chewy, half-baked kind that never quite work out.
The key is slicing them paper-thin with a mandoline and baking them low and slow until they turn golden and snap when you bite them. Fresh rosemary or thyme adds an earthy note that works with the natural sweetness of the beets, but plain salt and pepper is just as good. Or try some fresh chili, or chili flakes, or some garlic salt, or some smoked salt, or… well, you get the gist, your own pantry and imagination is your best friend here. 
These are best eaten the same day, but you can revive them in a low oven if they soften up. The mandoline is non-negotiable. A knife, no matter how sharp, won’t get the beets thin enough to crisp properly. They need to be even and paper-thin, which a mandoline does in seconds.
How to Make Crispy Baked Beet Chips
Slice the Beets
Preheat the oven to 350°F. Use a mandoline to slice the beets into even, paper-thin pieces.
Prepare the Baking Sheets
Line 2-3 baking sheets with parchment paper. Use a pastry brush to spread a thin coat of olive oil on the parchment, or spray with cooking spray.
Arrange and Season
Lay the beet slices out in an even layer on the prepared sheets. It’s fine if they touch, but try not to let them overlap. Brush the tops with another thin layer of oil. Sprinkle with salt, pepper, and fresh herbs if using.
Bake
Place in the oven and watch them closely while they bake for about 20 minutes. They’re done when they’re golden brown and crisp. Some chips will finish before others, so use tongs or a fork to remove the browned ones and let the rest continue baking.
Cool and Serve
Remove the chips from the oven and let them cool on the baking sheets. They’ll crisp up more as they cool. Serve immediately.
Recipe Notes
A mandoline is essential. Even the sharpest knife won’t get the beets thin enough to crisp properly. Mandolines are inexpensive and available at kitchen stores or online.
Slice the beets as evenly as possible. Uneven slices mean some will burn while others stay chewy.
Use the hand guard that comes with your mandoline. Beets are hard and slippery, and it’s easy to slip.
Don’t crowd the baking sheets. Overlapping slices will steam instead of crisping.
Watch the chips closely after 15 minutes. They can go from perfect to burnt quickly.
These chips are best eaten the same day. They’ll turn soggy after a few hours, especially in humid weather.
To revive soggy chips, place them in a 200°F oven for about 5 minutes to crisp them back up.
Experiment with seasonings. Garlic powder, smoked paprika, or a sprinkle of Parmesan all work well.
Golden beets or red beets both work. Golden beets are slightly sweeter and less earthy.
Store any leftovers in an airtight container with a paper towel to absorb moisture, though they won’t stay crispy for long.
Crispy Baked Beet Chips
- Total Time: 35 minutes
- Yield: Serves 2-4 1x
Description
Paper-thin beets baked until crispy with olive oil, salt, and fresh herbs. Actually crispy, not chewy. Best eaten the same day while they’re still crunchy.
Ingredients
- 2-3 large beets, scrubbed clean with long stringy roots removed
- 2-3 tablespoons olive oil (or olive oil cooking spray)
- 1/4 teaspoon salt
- Freshly cracked black pepper
- 1 teaspoon fresh rosemary or thyme, roughly chopped (optional)
Instructions
Preheat the oven to 350°F. Use a mandoline to slice the beets into even, paper-thin pieces.
Line 2-3 baking sheets with parchment paper. Use a pastry brush to spread a thin coat of olive oil on the parchment, or spray with cooking spray.
Lay the beet slices out in an even layer on the prepared sheets. It’s fine if they touch, but try not to let them overlap. Brush the tops with another thin layer of oil. Sprinkle with salt, pepper, and fresh herbs if using.
Place in the oven and watch them closely while they bake for about 20 minutes. They’re done when they’re golden brown and crisp. Some chips will finish before others, so use tongs or a fork to remove the browned ones and let the rest continue baking.
Remove the chips from the oven and let them cool on the baking sheets. They’ll crisp up more as they cool. Serve immediately.
Notes
A mandoline is essential. Even the sharpest knife won’t get the beets thin enough to crisp properly. Mandolines are inexpensive and available at kitchen stores or online.
Slice the beets as evenly as possible. Uneven slices mean some will burn while others stay chewy.
Use the hand guard that comes with your mandoline. Beets are hard and slippery, and it’s easy to slip.
Don’t crowd the baking sheets. Overlapping slices will steam instead of crisping.
Watch the chips closely after 15 minutes. They can go from perfect to burnt quickly.
These chips are best eaten the same day. They’ll turn soggy after a few hours, especially in humid weather.
To revive soggy chips, place them in a 200°F oven for about 5 minutes to crisp them back up.
Experiment with seasonings. Garlic powder, smoked paprika, or a sprinkle of Parmesan all work well.
Golden beets or red beets both work. Golden beets are slightly sweeter and less earthy.
Store any leftovers in an airtight container with a paper towel to absorb moisture, though they won’t stay crispy for long.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side, Snack
- Method: Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 recipe
- Calories: 160
If you liked this, you are going to love these favorite beet recipes:
Frequently Asked Questions
Why do I need to use a mandoline for slicing the beets?
A mandoline is essential because it slices the beets paper-thin and evenly, which is crucial for achieving the crispy texture; a knife, even if sharp, cannot slice them thin enough.
Can I use different herbs instead of rosemary or thyme?
Yes, you can experiment with other herbs like fresh chili, garlic salt, or even smoked salt to tailor the flavor to your preference.
How should I store the beet chips if I don’t eat them all in one day?
Beet chips are best fresh, but if they soften, you can revive them by placing them in a low oven for a few minutes to crisp them up again.
Turned out perfect!
Glad to hear that Michelle, they are a fantastic snack!
These look great. I’ve had baked beets while stopping on the way to yosemite and fell in love with then. I’ve been wanting to bake beets but was too afraid to. I’ll try these.