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
- 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
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).
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.
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.
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.
Frequently Asked Questions
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.
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.
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. Â
IF YOU LOVE THIS RECIPE TRY THESE OUT!
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!
Beet Chips
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.Â
- 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.Â
- These chips are delicious on their own or you can enjoy these with a dip such as my hummus recipe or guacamole recipe.