Beet Chips

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Beet Chips


SourceAdapted from
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes


Incredibly simple, and incredibly addictive, beet chips baked right at home are our new favorite snack. So simple that they almost don't warrant a recipe, yet impressive enough to please a crowd with their crunch. Since these are baked, the amount of oil needed is smaller than you might think necessary. Besides a little sea salt, feel free to branch out with other flavorings, like black pepper, rosemary or garlic salt. Yum!


1 teaspoon
olive oil
salt (to taste)


Preheat the oven to 350º.
Peel the beets, then very thinly slice into round cross-sections, about 1/8 to 1/16 inch thick or less. You'll want to use a very sharp knife, or a mandoline cutter if you have one. The key is to get pieces that have the same thickness all around so they bake evenly.
Toss beet slices in a bowl with the olive oil to coat evenly. Arrange on two baking sheets giving each slice enough room so they don't overlap. Place in the oven and bake for 25-30 minutes, checking and rotating pans midway through. The beets will become noticeably lighter in color (from a dark red to light red) and ours bubbled slightly. Thinner edges will crisp quicker, but be sure to let the whole chip cook through. Remove individual chips as soon as they are done, taking care not to let them brown. Sprinkle with salt while they are still warm and let them cool on a wire rack.
Chips will finish crisping as they cool. They are best served right away, but can be stored in an air tight container for a day or so.
Try serving alongside Caramelized Onion and Blue Cheese Dip or Lightened-Up Spinach Dip.