Turning humble beets into crispy chips might seem straightforward, but there’s an art to getting that perfect crunch while preserving their earthy sweetness and vivid color. I’ve always been drawn to the idea of elevating simple ingredients, and beets, with their deep, complex flavor, deserve a snack that matches their visual punch.
Baking them slow and steady allows their sugars to caramelize just enough, creating a slightly smoky, sweet edge. It’s a process that rewards patience and a bit of experimentation—sometimes the chips turn out a little chewy, other times they crackle like fresh-baked crisps. Still, the joy of biting into one of these bright, earthy bites makes it all worth it.
Focusing on the overlooked art of turning humble beets into crispy, snackable chips that highlight their earthy sweetness and vibrant color, transforming a root vegetable into a gourmet treat.
The story behind this recipe
- I stumbled upon the idea of beet chips during a late-night fridge raid, craving something earthy and crispy. The vibrant color caught my eye, and I wondered if I could turn these humble roots into something snack-worthy without deep-frying. It was a quiet experiment that stuck well beyond that evening.
- Using beets in this way reminds me of childhood snacks—simple, honest, with a touch of nostalgia. I love how the roasting process enhances their natural sweetness and deepens their earthy flavor, making them more than just a vegetable. These chips are a tiny act of transforming everyday ingredients into something special, almost like a small rebellion against processed snacks.
- heading: The story behind this recipe
Key ingredients and tips
- Beets: I love how their earthy sweetness intensifies when baked slowly. For a more vibrant color, choose firm, unblemished beets; skip the overly soft ones.
- Olive oil: I prefer a good extra virgin for a richer flavor. Lightly toss the slices so they don’t drown—just enough for a shimmer that crisps up nicely.
- Salt: I like flaky sea salt for that satisfying crunch and burst of briny flavor. Adjust to your taste, but don’t skimp—salt wakes up the beet’s natural sweetness.
- Pepper or spices: A pinch of smoked paprika or cumin can add depth. But keep it subtle—these chips shine best when their earthy flavor isn’t overwhelmed.
- Optional herbs: Fresh thyme or rosemary can lend a fragrant note. Sprinkle sparingly—these are better as a background, not the main event.
- Baking sheet: Use a sturdy one lined with parchment—nothing fancy, but it helps with even cooking and easy cleanup.
- Mandoline: If you have one, slice the beets as thin as paper—this is key for crispy chips without burning edges.
Spotlight on key ingredients
Beets:
- I love how their earthy sweetness intensifies when baked slowly. For a more vibrant color, choose firm, unblemished beets; skip the overly soft ones.
- Olive oil: I prefer a good extra virgin for a richer flavor. Lightly toss the slices so they don’t drown—just enough for a shimmer that crisps up nicely.
- Salt: I like flaky sea salt for that satisfying crunch and burst of briny flavor. Adjust to your taste, but don’t skimp—salt wakes up the beet’s natural sweetness.
Olive oil and salt:
- Olive oil: I love how a hint of good-quality olive oil helps the edges crisp and adds a subtly fruity aroma. Use just enough to coat the slices lightly—no pooling.
- Salt: A pinch of flaky sea salt is my go-to, because it crackles when you bite and enhances the earthy flavor. Don’t overdo it—balance is key.
Ingredient Swap Tips
- Dairy-Free: Skip butter and use olive oil or coconut oil for a vegan-friendly crisp. Expect a slightly different aroma but similar crunch.
- Oil Choices: Avocado oil adds a mild, nutty flavor and handles high heat well. Can substitute with light olive oil if needed.
- Salt: Himalayan pink salt offers a subtle mineral note; if unavailable, regular sea salt works just fine—just sprinkle more for flavor.
- Spices: Smoked paprika adds a smoky depth; cumin gives an earthy warmth. Use spicy chili powder if you want a kick.
- Herbs: Dried thyme or rosemary can replace fresh for convenience, but fresh herbs provide a more vibrant aroma and flavor.
- Sweetener: A tiny pinch of maple sugar can enhance sweetness without overpowering the earthiness. Skip if you prefer pure beet flavor.
- Parchment: Silicone baking mats are a good reusable alternative to parchment, offering an even surface and easy cleanup.
Equipment & Tools
- Mandoline: To slice beets evenly and very thin for crisp chips.
- Baking sheet: Provides a flat surface for even baking.
- Parchment paper: Prevent sticking and make cleanup easier.
- Small mixing bowl: To toss the slices with oil and seasonings.
- Wire rack: To cool the chips and maintain crispiness.
Guide to Perfect Beet Chips
- Preheat your oven to 150°C (300°F). Line a large baking sheet with parchment paper to prevent sticking.
- Wash and peel the beets. Using a mandoline or a sharp knife, slice the beets as thin as possible, about 1/16 inch. Thinner slices crisp up better.
- In a small bowl, toss the beet slices with a tablespoon of olive oil, just enough to lightly coat each piece. Sprinkle with sea salt and any optional spices you like.
- Arrange the beet slices in a single layer on the prepared baking sheet. Make sure they do not overlap, or they’ll stick together.
- Bake in the oven for about 45-60 minutes. Check at the 45-minute mark; the edges should turn golden and crisp. Flip the slices halfway through baking for even crispiness.
- Keep a close eye near the end—if they start to brown too quickly, reduce oven temperature slightly or remove the more browned ones to prevent burning.
- Once crispy and golden, remove from oven and let the chips sit on the baking sheet for 5 minutes. They will continue to crisp as they cool.
- Transfer to a wire rack if needed to avoid sogginess. Serve immediately or store in an airtight container once cooled.
Let the chips rest on the baking sheet for 5 minutes to firm up, then transfer to a plate or wire rack. Serve immediately for best crunch.
How to Know It’s Done
- Edges are golden and slightly curling, with a crackling sound when touched.
- Beet slices are firm and snap easily when bent.
- Color is vibrant, with no soggy or limp areas; chips are uniformly crisp.
Baked Beet Chips
Ingredients
Equipment
Method
- Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
- Wash and peel the beets, then use a mandoline to slice them as thin as paper—about 1/16 inch. The thinner the slices, the crispier the chips.
- In a small bowl, toss the beet slices with olive oil until they are lightly coated and shimmer slightly. This helps them crisp up evenly.
- Sprinkle the slices with sea salt and smoked paprika if using, then gently toss again to distribute the seasonings evenly.
- Arrange the seasoned beet slices in a single layer on the prepared baking sheet, making sure they do not overlap for maximum crispness.
- Bake for 45 to 60 minutes, flipping the slices halfway through, until the edges are golden and slightly curled, and they make a crackling sound when touched.
- Remove the chips from the oven and transfer them to a wire rack to cool for 5 minutes; they will become crispier as they cool.
- Once cooled, serve immediately for the best crunch, or store in an airtight container for up to 2 days.
Pro tips for crispy beet chips
- Boldly slice: Use a mandoline for paper-thin beets that crisp evenly.
- Oil sparingly: Toss slices lightly with oil to prevent sogginess and ensure crunch.
- Watch the edges: Keep a close eye near the end; golden and curling edges mean perfect crispness.
- Flip halfway: Turn slices at 30 minutes for even baking and uniform texture.
- Cool on rack: Let chips rest on a wire rack to avoid sogginess and maintain crunch.
- Avoid overcrowding: Arrange slices in a single layer with space to crisp up properly.
- Adjust temperature: If chips brown too fast, lower oven temp slightly to slow baking.
Common mistakes and how to fix them
- FORGOT to watch oven temperature → Use a reliable oven thermometer for accuracy.
- DUMPED all oil at once → Toss slices gently to ensure even coating.
- OVER-TORCHED chips → Remove early if edges darken too quickly, reduce heat slightly.
- MISSED flipping slices → Flip halfway to prevent uneven crisping and burning.
Quick Fixes & Pantry Swaps
- When chips are too soft, splash with a little more oil and bake a few minutes longer.
- If chips stick to the parchment, patch with a light coating of oil and gently pry them loose.
- Over-torched edges? Shield them with foil for the last 10 minutes to prevent burning.
- Forgot to flip? Open the oven door and quickly flip slices for even crispness.
- Dumped all oil at once? Rescue chips by spreading them out and baking at a slightly lower temp for 5 minutes.
Prep, store, and reheat tips
- Pre-slice the beets and store in an airtight container in the fridge for up to 24 hours—keeps slices fresh and crisp.
- Keep baked chips in an airtight container at room temperature for up to 2 days; they may lose some crispness but remain snackable.
- Reheat by placing chips in a 150°C (300°F) oven for 5-7 minutes, watching for that shimmer of crispness and a gentle crackle.
- Avoid refrigerating baked chips longer than a day, as they tend to absorb moisture and become soft.
- For best flavor and texture, serve chips at room temperature, where their earthy aroma and crunch shine brightest.
Top questions about baked beet chips
1. Can I use leftover cooked beets for chips?
Use firm, fresh beets with vibrant color. Soft or blemished beets won’t crisp well and may turn mushy.
2. How thin should I slice the beets?
Thinly sliced beets bake evenly and crisp better. A mandoline helps achieve a consistent thickness, about 1/16 inch.
3. What’s the perfect baking time and temperature?
Bake at 150°C (300°F) for 45-60 minutes, flipping halfway. Look for golden edges and a crackling sound when touched.
4. How should I store and reheat leftover chips?
Store cooled chips in an airtight container for up to 2 days. Reheat at 150°C (300°F) for 5 minutes to regain crunch.
5. Can I substitute the olive oil?
Use a good quality extra virgin olive oil for depth of flavor. Skip heavy oils to keep the chips light and crispy.
6. What seasonings work best?
Adjust seasoning to taste. Salt and spices like smoked paprika or cumin add flavor without overpowering the earthy sweetness.
7. How do I prevent the chips from sticking together?
Avoid overcrowding the baking sheet to ensure even crisping. Keep slices in a single layer with space between.
8. What if my chips burn too fast?
If edges brown too quickly, reduce oven temperature slightly or remove browned chips early to prevent burning.
9. Can I skip the parchment paper?
Use parchment paper or a silicone baking mat for easy cleanup and to prevent sticking during baking.
10. When is the best time to serve the chips?
For best results, serve chips at room temperature to enjoy their crisp texture and earthy aroma fully.
These baked beet chips are more than just a snack; they’re a little reminder that simple ingredients can deliver complex satisfaction. The earthy sweetness, combined with that satisfying crunch, makes them perfect for whenever you need a quick, wholesome bite. Plus, they look almost too vibrant to be real—like tiny, edible jewels.
Whenever I make these, I appreciate how a handful can brighten a moment or add a touch of elegance to an otherwise ordinary day. They aren’t just for health nuts or vegans—they’re just good, honest chips that happen to be beautiful and easy. Sometimes, that’s enough.
Hi, I’m Lily Hayes, the cook, writer, and heart behind Loving This Process. This blog is built on a simple idea that food is not just about the final dish, but about everything that happens while you’re making it. The thinking, the tasting, the adjusting, the learning, and the quiet moments in between. Food has been a constant presence in my life, not as something flashy or perfect, but as something deeply grounding. Cooking has always felt like a process worth savoring, even when it’s messy, slow, or imperfect.
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