Beet Chips
on Sep 13, 2013, Updated Aug 01, 2020
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Beet chips are a tasty and healthy alternative to potato chips and other junk food. These store well and are a good way to deal with the munchies when those evil urges strike.
Easy to make in the oven or air fryer, they have no “bad” fat, no salt, and no nasty preservatives. Give this lunchtime side and snack option today!
What are they?
Beet chips are made from finely sliced beets, tossed in olive oil, and then roasted in the oven. They are the perfect snack to munch on without having to feel guilty. Believe me because my name is Dan and I’m a snacker.
How to make them
Part of the beauty of this beet recipe is that there are only two ingredients, and not many more steps!
Pick up a couple of fresh beets from the store or farmer’s market. Look for medium to large-sized ones as they are easier to cut and will give you bigger chips.
See the end of the post for complete directions.
- Wash and trim the beetroots, no need to peel them.
- Slice them (width-wise) using a sharp knife or a mandolin slicer.
Once the beets are sliced, toss them in some olive oil, and then roast in a hot oven. These beet chips are that simple to make!
Pro Kitchen Tips:
- Slice the beets as thin as possible for crispy chips.
- When the beet chips are finished roasting, leave them on the baking sheet until they are cool. This will help make them crispy.
- Use two baking sheets and place one on the center rack and one on the bottom rack. Rotate their position in the oven midway through the roasting process.
FAQ
Are Beet Chips Good for You?
These are definitely better for you than regular potato chips! Beets are dense in many nutrients can be part of a healthy eating lifestyle.
Are Beets Low in Carbs?
Beets are not carb-free but can be eaten in moderation if you are on a keto diet. This beet recipe has 6 grams of net carbs per serving.
How do You Make Beet Chips in the Air Fryer?
These are easy to make in the air fryer instead of a regular oven.
- Set the air fryer to 330°
- Arrange the slices in a single layer and air fry 15 – 20 minutes until crispy.
- The time may vary, depending on the thickness of the chips.
More Beet Recipes For You
- Roasted Beet and Goat Cheese Salad
- Grilled Beet Salad
- Wilted Red Chard with Fennel and Roasted Beets
If you’ve tried this recipe, please leave a comment below so we know if we are getting through! Also, tag us on social media @plattertalk and show the whole world what you’ve cooked!
Beet Chips
Instructions
- * Preheat oven to 350 degrees, F.* Wash and peel beets.* Slice beets as thinly as possible, using a mandolin slicer if you have one.* Place beet slices in large mixing bowl and evenly distribute olive oil and then gently toss.* Using two rimmed baking sheets, evenly distribute beet slices in single layer.* Stack baking sheets on an oven rack.* Bake until edges start to dry out, about 20 minutes and then rotate baking sheets.* Continue to bake another 15 to 20 minutes and remove beets slices become light in color.* Allow to cool on wire rack where beet chips will begin to crisp as they cool.
Notes
- Slice the beets as thin as possible for crispy chips.
- When the beet chips are finished roasting, leave them on the baking sheet until they are cool. This will help make them crispy.
- Use two baking sheets for the beet chips. Place one baking sheet on the center rack, and one on the bottom rack. Rotate their position in the oven midway through the roasting process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these over the weekend and our kids could not get enough of them. Such a healthy alternative to the usually trashy chips. Great recipe!
I love beets and I’m a snacker as well. What a yummy idea that I need to try soon 🙂
My husband would totally LOVE these. I never would have thought to bake beets into chip form, it is a great idea! Definitely trying this!
Sounds like I have a lot in common with your husband. I love beets too. I hope that you make these soon. -Scott
Can’t wait to make these. Question – did you salt them before putting in the oven? Did you have to flip them over after the first 20 minutes? Did you eat them all at once or were they able to be put in an airtight bag and then, did they stay crisp? Thanks for showing that this can be done on the ole standard slicer/shredder….I would love to have a mandoline…I’ll keep my eyes open for one that looks safe and cheap.
Lexy,
I did not put salt on these, although you can if you like. Also, I did not flip these, although again, you can do that too. I did store these in a zip-lock bag and they stayed nice and crisp for a day or so (they didn’t last any longer!) The key here is to leave them in the oven until they are done. Essentially, you are baking and dehydrating these chips, thus they will shrink and shrivel somewhat, but ultimately will be a crispy snack at the end of the process. Thanks for the comments and questions – I love hearing from readers just like you!
These look so good, Dan. I am a die-hard fan of the “veg crisps” we get here from Tyrrells (a British brand, not sure if they’re available in the US). They’re a mix of parsnip, beets, and carrot chips, but I believe theirs are fried rather than baked. I’ll try the recipe as soon as our weekly vegetable basket includes beets!
How wonderful to get your comment. I hope you give this a try, I found it especially tasty!