Crispy Beet Chips
Beet Chips are a brightly coloured, sweet-and-salty, crunchy snack you only need 3 simple ingredients to make. No frying and no food dehydrator needed—bake them right in your oven!
Here’s the thing with me and beets. When I was younger, I had beet juice almost every single morning, made fresh by my amazing mother. And to this day, I crave beets, which is what inspired this recipe for beet chips. Although they get a bad rap, beets are a delicious sweet vegetable, perfect for everything from Beet Salad to Banana Berry Beet Smoothie Bowls. Who lied to us about beets? Probably someone who wanted them all to themselves!
Why I Can’t Get Enough of These Beet Chips
These bright, beautiful, incredibly crunchy chips are deliciously sweet, and the salt provides an amazing contrast to beets’ natural sweetness. (Kind of like my Sweet Potato Chips!) Here’s why this recipe is a favourite.
- Better than store-bought. My homemade beet chips are made with just three ingredients, with no additives or preservatives. And unlike store-bought chips, they’re not deep fried either!
- Perfect way to win over beet skeptics. My entire family devoured this recipe. My mom, I understand, she loves beets. But the beet skeptics gave them a try and loved them too. While I was happy… to be honest, I kinda wanted them ALL for myself. (Sigh.)
- So incredibly easy. Aside from the short list of ingredients, this recipe also has a simple process. Slice the beets, toss them with oil, season with salt, and bake. That’s it!
Notes on Ingredients
Your shopping list for these beet chips will be super short! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Beets – I love red beets for that beautiful, deep colour. But you can use golden beets if you’d like, and they’re less messy to cut!
- Sea salt
- Olive oil – Or another oil you like to cook with.
How to Make Beet Chips
Here’s how simple it is to make these crispy chips!
- Prepare. Preheat your oven to 300ºF. Scrub and peel the beets, then slice them. (A mandoline slicer works best for achieving an even thickness.)
- Season. Toss the beet slices in a bowl with 1/2 tablespoon of olive oil. Use the rest of the oil to grease a baking sheet, place the chips on the sheet in a single layer, and add the salt.
- Bake. Bake the chips for 35 to 40 minutes, or until they’re crispy. Add more salt and serve.
Tips for Success
- Even slices are key. If you don’t have a mandoline slicer, you can use a sharp chef’s knife, but take care to cut the beet into even slices so they all cook at the same rate. It can help if you turn the beet a quarter turn with each slice, which keeps it from getting lopsided as you cut.
- Remove crispy chips if needed. If you notice some chips are done while the others still feel soft, you can take them off the pan and then keep baking the rest.
- Let them cool a bit before serving. As the chips sit on the pan after you remove them from the oven, they’ll continue to crisp up a little more.
- Season as desired. You can add dried herbs and spices while tossing the beet chips with the oil. Rosemary and thyme are both delicious, and cumin works well if you’re planning on dipping your chips in hummus!
Serving Suggestions
In addition to hummus (or Beet Hummus for double the beet goodness!), you can dip these chips in Vegan Spinach Artichoke Dip, Roasted Garlic White Bean Dip, or Vegan Whipped Feta Dip. Beet chips and dip is my ideal Netflix viewing snack, but it’s also great for a party!
How to Store
Let the chips cool completely, then transfer them to an airtight container. They’ll keep for up to 2 weeks at room temperature, but they won’t be as crisp with storage. You can heat them in a 300ºF oven to restore some of their crispiness if you’d like.
More Vegan Snack Ideas
Enjoy friends! If you make this beet chip recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Beet Chips
Ingredients
- 4 small beets, or 2 large beets
- Handful fine sea salt
- 1 tablespoon olive oil, 15mL
Instructions
- Preheat the oven to 300 degrees.
- Wash the beets and peel off the skin. Slice the beets through your mandolin until you have made circular chips out of everything.
- In a bowl, toss raw beets with 1/2 tablespoon olive oil until coated. Coat a baking sheet with remaining olive oil.
- Place raw chips on the baking sheet and sprinkle with fine sea salt (salting prior to will also help dry them out which helps with the crunch).
- Bake for 35 to 40 minutes (watch them after the 35 minute mark) until chips are crisp and cooked through. Sprinkle more sea salt on top as soon as you remove them from the oven.
- Serve immediately and enjoy.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Wow! This is a great and unique idea… I love beet root and these beetroot chips look amazing.. 🙂
I’ve never eaten beets *gaaaaaaaasp* but they are on this week’s lunch rotation yay! I think I’ll try to make them into chips. Thanks for the tutorial Jess 😀
Yes you need to try them! Thanks Consuelo! 🙂
I love beet juice – that is actually what got me into juicing in the first place. These chips are beautiful!! And sound right up my alley!
These beet chips are such a great idea, Jessica! Love the pretty color – what a healthy and testy snack!
Are certain types of beets sweeter than others? Mine weren’t even remotely sweet. They were a lot like sweet potato chips and I liked them very much, but I wouldn’t say they were sweet and salty. Just salty and earthy.
Hey Karin glad you liked them! All the beets I’ve ever had were sweet to the point that they make a sweet juice. So that’s what I was working off of! 🙂