Easy Baked Beet Chips
An easy recipe for beet chips made in the oven: light and crisp, salty and satisfying without the fuss of frying!
Servings: 2 snack servings
Calories: 159kcal
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
Calories: 159kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 355mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
