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Oven-Baked Beet Chips

Oven-Baked Beet Chips

Oven-baked beets are slightly sweet and crunchy with a hint of sea salt and they make a healthy and delicious snack.

I had a couple of beets sitting in the refrigerator that needed to be used up so I surprised my husband with these tasty beet chips. I sliced the unpeeled beets extra thin with my mandolin then tossed them with some salt to sweat out the excess liquid from them. Next, I tossed them with some olive oil then baked them until the edges curled up and they were golden and crisp. These beet chips were super easy to make and a nice healthy afternoon snack. My husband really enjoyed them plain but I have a feeling they would be tasty dipped in an herb and garlic dip or dill dip too!

Oven-Baked Beet Chips

How to Make Oven-Baked Beet Chips

Preheat the oven to 350 degrees.

Wash and scrub the beets thoroughly so you can leave the peel on for extra fiber. Slice them 1/16th inch thick with a mandolin or a very sharp knife.

Pat the beets lightly with a paper towel to remove excess moisture, sprinkle them with a little bit of sea salt, toss and let them sit on paper towels for about 15 minutes. This allows more moisture to release from the beets, which will help your chips get crispy.

Place a wire cooling rack into a baking sheet.

Oven-Baked Beet Chips

Toss the beet chips with olive oil until evenly coated. Place the beet chips in a single layer on the wire rack.

Bake until the edges curl up and they are golden and crisp, 25-30 minutes, rotating pans once halfway through baking. Blot with paper towels to remove any excess oil, season with sea salt and freshly cracked pepper, to taste, and cool on a wire rack.

Serve as is or with your favorite chip dip. Enjoy.

Oven-Baked Beet Chips

Oven-Baked Beet Chips

Oven-Baked Beet Chips

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Appetizer
Cuisine: American
Servings: 2
Author: Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Wire Cooling Rack

Ingredients

  • 1 red beet, washed & scrubbed well
  • 1 gold beet, washed & scrubbed well
  • Sea salt, for sweating plus more when serving **Sprinkle a little bit of salt on each slice of beet to sweat out the liquid.
  • 1 tbsp olive oil
  • Freshly cracked pepper, to taste

Instructions

  • Preheat the oven to 350 degrees. Place a wire cooling rack into a baking sheet. 
  • Wash and scrub the beets thoroughly so you can leave the peel on for extra fiber. Slice them 1/16th inch thick with a mandolin or a very sharp knife. 
  • Pat the beets lightly with a paper towel to remove excess moisture, sprinkle them with a little bit of sea salt, toss and let them sit on paper towels for about 15 minutes. This allows more moisture to release from the beets, which will help your chips get crispy.
  • Toss the beet chips with olive oil until well coated.
  • Place the beet chips in a single layer on the wire rack. 
  • Bake until the edges curl up and they are golden and crisp, 25-30 minutes, rotating pans once halfway through baking. Blot with paper towels to remove any excess oil, season with sea salt and freshly cracked pepper, to taste, and cool on a wire rack.
  • Serve as is or with your favorite chip dip. Enjoy.
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5 Comments

  1. I really must try this they sound fantastic. Hope all is well. Diane