Oven Baked Beet Chips
Crunchy, earthy and surprisingly simple, these oven baked beet chips make an easy and tasty snack. They turn out light, crisp and perfectly salty every time, without the mess of frying.
These oven baked beet chips make a fun, salty snack that's crisp and satisfying, but so much lighter than store-bought potato chips.
They're simple to make, adaptable to different flavors, and an excellent way to use up a bunch of beets from the garden or farmers market.
Once you try them fresh out of the oven, it's hard to go back to packaged snacks.
Unlike store-bought veggie chips, these actually taste like beets!
Mastering the Baked Chip Technique
The trick to achieving a great baked beet chip is slicing the beets as thinly and evenly as possible, then baking them low and slow to avoid burning.
Since beets are high in natural sugars, they can easily burn at higher temperatures.
By keeping the temperature low, and ensuring they're all evenly sliced, the beets will bake up perfectly golden and crisp, every single time.
Want more great beet recipes? Try my vibrant roasted beets with avocado crema, these hearty lentil beet burgers, or my velvety roasted beets with tahini.
Why This Recipe Works
- Baking at a lower temperature prevents the beets from burning and ensures even crisping.
- Using a mandolin helps slice the beets paper-thin for uniform texture and quicker baking.
- A light coating of oil keeps the chips crisp while enhancing the toasty flavor.
- This recipe is super adaptable, so you can switch up the spices to make them your own.
Ingredient Notes
Beets - Any type of beet works in this recipe, including red, golden, and Chioggia. Chioggia beets are especially striking with their natural pink and white stripes, though the color often fades when baked.
Olive oil - Use a high quality oil with a clean, neutral flavor. Extra virgin olive oil is best. For tips on choosing the right kind, see this Italian olive oil.
Salt and pepper - Don't skimp on seasoning! A good pinch of flaky sea salt adds texture and enhances the beets' natural sweetness.
Herbs or spices (optional) - Fresh thyme, rosemary, smoked paprika, Old Bay seasoning or garlic powder can all add a nice flavor. Check out this Italian herbs and spices overview for more inspiration.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Mandoline slicer
- Sheet pans
- Parchment paper
- Pastry brush
- Tongs
Step by Step Instructions
- Preheat the oven to 350°F.
- Line 2-3 sheet pans with parchment paper, then use a pastry brush to spread a thin coat of oil on the bottom of each. Alternatively, you can use cooking spray instead.
- Use a mandoline to slice the beets into even, paper-thin pieces.
Pro Tip: Beets can stain your hands and cutting board, wear gloves or wash everything immediately after slicing.
- Lay the beet slices out in an even layer. It's okay if they touch, but try not to let them overlap.
- Brush the tops with another thin layer of oil, then sprinkle with salt, pepper, and any herbs or spices you'd like to use.
- Place in the oven and keep a close eye on them while they bake for about 20 minutes. They'll be done when they're golden brown and crisp. Some of the chips might finish before the others, so use a pair of tongs or a fork to remove the browned chips and let the rest continue baking.
- Remove the chips from the oven and allow to cool completely. Serve immediately for best texture.
Pro Tip: Rotate the pans halfway through to ensure even baking, especially if your oven has hot spots.
Tips for Success
- Slice the beets as evenly and thinly as possible. Uneven slices will cook at different rates and may burn.
- Don't skip the parchment paper! It prevents sticking and helps with even browning.
- Keep a close eye during the last few minutes of baking; they go from done to burned quickly.
- Allow them to cool down before storing to keep them from getting soggy.
Variations
- Add a sprinkle of cumin or smoked paprika to enhance the earthy, smoky flavor.
- Use golden beets for a slightly sweeter chip with a mellow flavor.
- Toss with a touch of vinegar powder or lemon zest after baking for a tangy twist.
- Try a blend of root vegetables like sweet potatoes, parsnips, or carrots for mixed veggie chips.
- Make them spicy with a pinch of cayenne or crushed red pepper flakes.
Serving Suggestions
These beet chips are delicious on their own, but they also pair well with dips and sandwiches.
Serve them with a creamy dip like this bold creole remoulade sauce, cool tzatziki, or a smoky chipotle guacamole.
They also make a crunchy side to sandwiches like this overstuffed shrimp po' boys, crispy BLTs, or a rich and cheesy French onion grilled cheese.
For entertaining, serve them in a bowl with a dip for a colorful appetizer that stands out.
Storage Tips
Let the beet chips cool completely before storing. Keep them in an open container at room temperature for up to 2 days.
Avoid sealing them in an airtight container, which can cause them to lose their crispness. If they soften, pop them back in a low oven (about 250°F) for a few minutes to refresh.
FAQs
You can, but it's very difficult to get slices thin and even enough for the chips to cook properly. A mandoline or another slicer really is the best tool for the job.
They were likely sliced too thick or not baked long enough. Try slicing thinner and baking a little longer, removing chips as they finish.
Yes, but they're best the day they're made. If preparing ahead, re-crisp them in the oven before serving.
No, raw beets are necessary. Pre-cooked beets contain more moisture and won't crisp up properly when baked.
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Easy Baked Beet Chips
Ingredients
- 2-3 beets medium sized, scrubbed clean, and long stringy roots removed
- 2-3 tablespoons olive oil or olive oil cooking spray
- ¼ teaspoon salt
- freshly cracked pepper
- 1 teaspoon each fresh rosemary or thyme roughly chopped (optional)
Instructions
- Preheat the oven to 350°F. Line 2-3 sheet pans with parchment paper, then use a pastry brush to spread a thin coat of oil on the bottom of each. Alternatively, you can use cooking spray instead.
- Use a mandolin to slice the beets into even, paper thin pieces.
- Lay the beet slices out in an even layer. It's okay if they touch, but try not to let them overlap.
- Brush the tops with another thin layer of oil, sprinkle with salt, pepper and herbs if using.
- Place in the oven and keep a close eye on them while they bake for about 20 minutes. They're done when they're golden brown and crisp.
- If some of the chips brown before the others, use a pair of tongs or a fork to remove them, and let the others continue baking.
- Remove the chips from the oven and allow to cool. Serve immediately.
Notes
- Slice the beets as evenly and thinly as possible. Uneven slices will cook at different rates and may burn.
- Don't skip the parchment paper. It prevents sticking and helps with even browning.
- Keep a close eye during the last few minutes of baking; they go from done to burned quickly.
- Allow them to cool down before storing to keep them from getting soggy.
Nutrition
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I stummbled upon your lovley blog when I typed "what to make for dinner" into google, goody! Now I'm in love! Thanks so much for all of your wonderful ideas, this is exactly what I needed! I live in Canada, so the season is a bit behind, but your ideas are still helpful. We had a horrible spring for gardening so everything is late this year. The only thing we're eating from our garden is lettuce and herbs:-( The farmers market has tons of stuff ready though, I don't know how they do it!!! Well that's enough babbling for now. Consider me a devoted reader from now on! See you!
LOVE these! I go crazy with beets... and sweet potatoes... and zucchini.... and pear chips! YUM!
Thanks! They're SO addictive! I've never met a chip I didn't love 🙂