Do you love beets? Many years ago I wouldn’t touch them with a ten foot pole! Now, I’ve grown to love them. I eat them roasted to raw and pretty much consume them daily. I like to shred many of them in my food processor and keep them for salads, add to smoothies… just eat them out of the bowl. So I thought I would make some chips for my kids – who aren’t fond of regular roasted beets. When I crisp them up they seem to eat any veggie possible. I love it. I love using olive oil or truffle oil on these for a deeper, more intense flavor.
Print
Homemade Crispy Beet Chips
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Thinly sliced beets baked to crispy perfection with a hint of sea salt and olive oil. A simple yet elegant side dish.
Ingredients
- 2-3 medium 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 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 100
- Sugar: 5
- Sodium: 100
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Carbohydrates: 20
- Fiber: 3
- Protein: 2
- Cholesterol: 0
Frequently Asked Questions
How do I get the beet chips to turn out crispy instead of chewy?
Slice the beets as thinly and uniformly as possible, ideally with a mandoline. Thicker slices will stay chewy in the center. Also, make sure they are spread in a single layer with no overlapping. 
What temperature and time works best for baking beet chips?
Bake at a low temperature, around 300F to 325F, for 20 to 30 minutes, flipping halfway through. Low and slow dries them out evenly without burning the edges.
Do I need to peel the beets before slicing?
Yes, peel them first. The skin can be tough and doesn’t crisp up the same way as the flesh. A standard vegetable peeler works fine for this.
