Homemade baked Beet Chips are a delicious, healthy guilt-free snack. They’re slightly sweet with a hint of sea salt, crunchy like a chip should be, and so easy to make. Plus, so pretty! Follow our recipe instructions and tips to achieve that crispy texture from the oven, without being deep fried.
We are big time snackers over here, always trying to find that balance between enjoying unhealthy chocolate-coated muddy buddies and nutritious veggies with hummus. This baked beet chips recipe fills that need for a crunchy chip we crave, but without the grease and guilt!
As much as I love the beet chips you buy at the store in the chip aisle, I don’t love the price tag that comes with half a bag of air. So, I simply make them. It’s easy! But there are some tips to follow, ensuring you end up with crispy chips, and not limp beet slices.
Healthy Beet Chips Recipe
You only need 3 ingredients: Beets, salt, and olive oil. After that, you can play with the seasoning and have different flavors every time.
Beets are a superfood, loaded with nutrition like fiber, iron, potassium, magnesium, vitamins, and also anti-inflammatory. Put all of that into a chip that is baked, not fried, and you’ve got one healthy snack!
How to Make Beet Chips
The conundrum with baking beet chips in an oven, as opposed to frying them, is how do we get them crunchy? Here are some important tips:
(Scroll down for the exact measurements, the detailed printable recipe card, and video tutorial.)
- Slice the beets very thin. The beets should be sliced into 1/16-inch paper thin circles. While this can be done with a sharp Chef’s knife, I highly recommend a mandolin for ease, speed, and uniformity. They need to be an even thickness. Once sliced, they’ll curl up a little at first and that’s okay.
- Sweat the beet slices. Tossing the slices with salt and letting them sit for at least 15 minutes draws excess moisture from the beets, which is critical for achieving crispy beet chips.
- Pat them dry. Drain off any accumulated liquid, then pat all the beet slices dry with a paper towel.
- Lightly coat with olive oil: Toss to coat in just a little bit of olive oil.
- Lay flat in a single layer: Lay the slices out in a single layer on parchment-lined baking sheets, making sure none of the slices touch.
- Bake and flip. Bake them at 300 degrees for about 45 minutes, flipping halfway through, until they’ve dried out, starting to wrinkle around the edges, and become crispy. Baking times can vary based on the thickness of your beets and your oven. (Keep a close eye on your beets toward the end of the cooking time, as they’re prone to over-browning. You don’t want them brown. If they’re done sooner, great! You may need to take some of them off the baking sheet sooner than others. Every oven is different.)
- Let them cool on the baking sheet: After pulling from the oven, allow the chips to cool on the baking sheet. This also helps the chips crisp up.
- Transfer to a wire rack: Once cool, transfer to a wire rack to cool completely. They will continue to dry and crisp up.
Recipe Notes and Tips
- Types of beets to use: You can use any type of beets for beet chips. I typically use red beets or golden beets because they’re easier to find, but chioggas (which look like candy canes!) are also great, although much smaller. It’s also worth noting that each beet variety has a slightly different flavor.
- Do I have to use parchment paper? Nope. I prefer parchment paper for easy clean-up, but you can also lightly coat your baking sheets with nonstick cooking spray.
- To peel or not to peel: The beets are sliced paper thin, so I never peel them, which would IMHO be an unnecessary added step. But leaving the skin on or peeling the beets both work, so it’s really just personal preference. It is important, however, to scrub them well under cold water and trim off any of the rooted ends. Save the leafy greens and chop them up for salads or sautéing, if desired.
- Have several baking sheets: This process will be much quicker if you have more than one large baking sheet. Otherwise, you’ll need to bake the beet slices in several batches.
- Season while still hot: Season the chips while still warm, which has a better likelihood of sticking. You can sprinkle the slices with a little sea salt and black pepper or seasonings of your choice. Italian seasoning, crushed dried chives, or a little bit of garlic powder would also be delicious.
- Beets shrink when baked: Keep in mind that beets shrivel up to half their size once baked.
Storing Baked Beet Chips
These beet chips are best enjoyed right away, but you can also store them in an airtight container at room temperature for up to 5 days. However, they tend to lose their crispness as time goes on.
Beet Chips Recipe Video
Other Healthy Snacks
Baked Beet Chips
- 4 medium beets
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Flaky sea salt and black pepper , to taste
- Trim the greens and roots from the beets. Scrub the beets really well under cold water, but leave the skins on. Use a mandolin to slice the beets into 1/16-inch paper thin circles – hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
- Preheat the oven to 300 degrees F, and line two (or more) baking sheets with parchment paper. (You will likely need to bake these in batches.)
- Place the beet slices in a large bowl. Sprinkle with the salt, toss to coat, and then let sit for about 15 minutes to sweat.
- Drain off and discard any accumulated liquid, then pat all the beet slices dry with a paper towel.
- Drizzle with olive oil and toss to coat.
- Lay the slices out in a single layer on the prepared baking sheets, making sure none of the slices touch.
- Bake them in the oven for 25 minutes, then flip them over. Bake for another 20 minutes or until they've dried out, starting to wrinkle around the edges, and become crispy.
- (Keep an eye on your beets toward the end of the cooking time, as they’re prone to over-browning. You don't want them brown. If they're done sooner, great! You may need to take some of them off the baking sheet sooner than others. Every oven is different.)
- Remove the beet chips from the oven and allow to cool on the baking sheets.
- While still warm, sprinkle with a little sea salt and black pepper, if desired.
- They will crisp up as they cool. Once cool, transfer to a cooling rack to continue to dry and crisp.
- NOTE: if you want to do a combination of red and golden beets, you'll want to divide them and the other ingredients into separate bowls, otherwise the red beets will stain the golden beets.