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Home » Snacks » Beet Chips

Beet Chips

Published: Jun 21, 2017 · Modified: Oct 13, 2021 by Justin Coit

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These baked Beet Chips are the perfect healthy snack. Slightly sweet and perfectly crunchy, you’ll be surprised at how crispy these beetroot chips are without any deep-frying! Make a batch of these the next time you have extra beets on hand!

Overhead view of a plate of multi-colored beet chips.
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Pinterest graphic of a close up of a beet chip with sea salt sprinkled on top.
Pinterest graphic of the close up of a plate of beet chips.
Pinterest graphic of an overhead view of beet chips on a parchment paper.

These beet chips are as simple as a recipe gets! All you need are three simple ingredients and you’ll have these crispy and delicious chips in no time! The key to these chips is slicing them thinly. I use a mandoline to achieve the thin and even rounds, but this beet chips recipe is excellent for practicing your knife skills if you don’t have a mandoline. Want another healthy chip recipe? Try my Crispy Kale Chips!

Key Ingredients You Need

Ingredients needed to make beet chips.
  • Beets — Sweet and earthy, beets are a type of root vegetable that is full of nutrients. You can use red beets, striped beets, golden beets, or a mix of all three. Beets are packed with fiber, iron, and other vitamins making this a nutritious and delicious snack. The size of your beets can vary with this recipe, as you can just group all the smaller chips onto a separate sheet pan and remove them from the oven early. 
  • Olive oil — My go-to oil is olive oil but you can use your choice of neutral oil such as avocado oil. 

How to Make Beet Chips

Set of two photos showing beets being washed and then tops cut off.

Step 1: Wash the beets and give them a good scrub, as we are keeping the skin on them.

Step 2: Cut off the tops of the beets (the opposite side of the root end).

Set of two showing the beets going through a mandoline slicer and then coated with olive oil.

Step 3: Use a mandolin slicer to slice the beets as thin as you can make them. 

Step 4: Place the beet slices in a large bowl and pour the oil and salt over the top. 

Set of two showing thinly sliced rounds tossed with seasoning and placed on a lined sheet pan.

Step 5: Toss the chips until combined. 

Step 6: Lay the slices out in a single layer on the baking sheets, with space in between. Bake for 45 to 60 minutes until crisp but not burnt. 

Close up of a single beet in focus with sea salt sprinkles on top.

Tips For This Recipe

  • Always use the mandoline guard to protect your fingers to keep them away from the blade. 
  • The key to this recipe is to go low and slow. I do not recommend increasing the temperature to decrease the cooking time as you’ll end up with brunt chips or chips that are not crispy.
  • When you pull the sheet pan out of the oven, allow the chips to cool undisturbed on the pan as it helps them crisp up even more.
  • Feel free to sprinkle more seasoning onto the chips as they cool. 
  • These chips are delicious on their own or you can enjoy these with a dip such as my easy hummus recipe or homemade guacamole recipe.
Overhead view of a parchment paper with 12 beet chips placed on top.

Frequently Asked Questions

Can I make this ahead of time?

I recommend enjoying the chips as soon as possible. These chips do not store well over the week. If you have extra, you can keep them in an airtight container or bag at room temperature for a day, two maximum.

Can I make this in an air fryer?

It would depend on your model of air fryer. Due to how light the thinly sliced beets are, they might blow around in the air fryer if you have the type with a pull-out basket.

What type of beets should I use?

Like I mentioned earlier, you can use any type of beets! If you plan to mix beets as I do in this recipe, you should keep the colors separate when tossing them in oil so the red beets’ color doesn’t bleed into the golden beets.  


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If you’ve tried this Beet Chips Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!

Overhead view of a plate with different colored beet chips.
Print Recipe
5 from 1 vote

Beet Chips

These baked Beet Chips are the perfect healthy snack. Slightly sweet and perfectly crunchy, you’ll be surprised at how crispy these beetroot chips are without any deep-frying! Make a batch of these the next time you have extra beets on hand!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Snack
Cuisine: American
Servings: 4 servings
Calories: 178kcal
Author: Justin Coit

Ingredients

  • 2-4 large beets red, golden, or mixed
  • ¼ cup olive oil or olive oil spray
  • sea salt to taste

Instructions

  • Preheat the oven to 300°F, and line 2 baking sheets with parchment paper. Wash the beets and give them a good scrub, and then cut off the top (the opposite side of the root end).
  • Use a mandolin slicer to slice the beets as thin as you can make them. You do not need to peel them. Be careful to keep your fingers clear of the mandolin blade.
  • Place the beet slices in a large bowl and pour the oil and salt over the top. Toss well. If you are using a mix of red and golden beets, oil and salt them in separate bowls to keep their colors from mixing.
  • Lay the slices out in a single layer on the baking sheets, with space in between. Bake for 45-60 minutes until crisp but not burnt. Check at 40 minutes and bake longer if necessary. Keep in mind that they will crisp up even more after removing them from the oven to cool.

Video

Notes

  • Always use the mandoline guard to protect your fingers and keep them away from the blade. 
  • The key to this recipe is to go low and slow. I do not recommend increasing the temperature to decrease the cooking time as you’ll end up with brunt chips or chips that are not crispy.
  • When you pull the sheet pan out of the oven, allow the chips to cool undisturbed on the pan as it helps them crisp up even more.
  • Feel free to sprinkle more seasoning onto the chips as they cool. 
  • These chips are delicious on their own or you can enjoy these with a dip such as my hummus recipe or guacamole recipe.

Nutrition

Calories: 178kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 688mg | Potassium: 442mg | Fiber: 4g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg
*Nutrition Disclaimer
Have you Tried this Recipe? Tag me Today!Mention @cookingwithcoit and tag #cookingwithcoit!
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Hi, I’m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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