Easy, healthy crispy baked beet chips. Slightly sweet and crunchy with a hint of sea salt and no oil added. The perfect guilt-free snack everyone with love! Vegan, high in fiber and so delicious!

My husband and I used to go to this amazing restaurant in CT that had this beet salad that was my favorite thing on the menu. It was made up of crispy baked beets, goat cheese, watercress, perfectly toasted walnuts, and the most incredible dressing. I ordered it every time and it was always delicious.

One day, I saw the beets I bought at the farmers market and was thinking, What can I make with them besides just roasting them and throwing them into a salad?

Then, it hit me! Chips!!! Crispy baked beet chips!!! I wasn’t 100% certain it would work, but it was worth a try. Several attempts later, it totally worked and they were so good!

My husband now requests these all the time and I love to make them.

They are so crispy and are incredibly flavorful. That pure beet flavor comes to the surface and is just Soooo Good!

Are beet chips healthy?

Yes!!! They are anti-inflammatory, packed full of nutrition, and baked with no oil. Plus beets are available to buy all year round even though their peak season is June through October.

The bright red color of beets, signifies all of the nutrients they contain. The more colorful vegetables and fruits are the more nutritious they are, which is why the saying goes “eat the rainbow”.

Read more about the nutrition in beets here.

Beets are one of the healthiest superfoods and contain a lot of nutrition like:

Fiber
Iron
Vitamin B-6 and C
Magnesium
Potassium

They are also delicious, very inexpensive, and are so easy to cook. Don’t be intimidated by the long leafy stems. You can cut them off and use them as salad greens or chop them up and saute them in some garlic and olive oil.

How to make homemade Beet Chips

Peel and slice the beets. Now, you can either peel them or leave the skin on, that is up to you. I prefer peeling them since my kids are not fond of the skin. Save the leafy greens for salads and sautéing.
I used a mandolin to slice the beets pretty thin like chips, but you can also use a sharp knife. You want to make sure to cut them into even sizes and thickness. I went for about 1/16th inch thick. They should curl up a little after you slice them.

Pat the beets lightly with a paper towel to remove excess moisture, sprinkle them with a little salt, toss and let them sit for about 10 minutes. This will allow even more moisture to release from the beets, which will result in super crispy chips.
Then, place them onto a baking sheet in a single layer. Bake at 375 degrees F for 15-20 minutes.

How easy is that? Look at how incredibly crispy they get? So good!

Serve warm and enjoy!!!!

I love chips of any kind but these crispy baked sweet potato fries are also so incredible an easy way to eat more veggies. Plus, who doesn’t love chips and fries right!

Recipe Notes

You can use red or yellow beets in this recipe. Even turnips work but take less time to bake (around 10 minutes) so observe them.
Cooking these at a higher temperature helps them keep their size and shape and not shrink too much.
You can use parchment paper or cooking spray on the baking sheet. Both yield similar results.
I seasoned these with a little sprinkle of salt and pepper, but you could also season them with a sprinkle of rosemary or thyme.
Leave the skin on or peel the beets. Both work well, so it’s really up to you!
These are best if eaten right away but you can also store them in an airtight container for a day or day. They will likely lose some crispiness but will still be a really good healthy snack.

Healthy Baked Beet Chips

Author: Amy Estes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 people 1x

Print Recipe

Description

Easy, healthy crispy baked beet chips. Slightly sweet and crunchy with a hint of sea salt and no oil added. The perfect guilt-free snack everyone with love!

Scale

Ingredients

3 medium beets
olive oil cooking spray
sea salt

Instructions

Preheat oven to 375 degrees F. Cut off the roots of the beets and save the greens for salads and stir-fries.
Scrub and rinse the beets to get all of the dirt off. Using a mandolin or sharp knife, carefully slice the beets relatively thin like chips, about 1/16th of an inch thick. They should curl up slightly when you cut them.
Lightly pat the beets with a paper towel to remove any excess moisture. Sprinkle them with a little salt and let them sit for about 10 minutes to remove more moisture.
Place them in a single layer on a baking sheet sprayed with cooking spray or lined with parchment paper. Make sure the beets are not overlapping. You will need to use more than one sheet pan for this recipe and cook the beets in a couple of batches.
Spray the beets with cooking spray and sprinkle with a little more salt and pepper. You can also sprinkle them with dried rosemary or thyme.
Bake in the middle rack of your oven for about 15-20 minutes until super crispy. Watch them, so they don’t burn.
Remove, serve warm, and enjoy!

Notes

You can use golden beets or even turnips for this recipe. Turnips take less time to cook, so make sure to watch them, so they don’t burn.
These beet chips can be stored in a ziplock bag or airtight container in a cool, dry place for up to 1 day!
These are best if eaten right away but you can also store them in an airtight container for a day or day. They will likely lose some crispiness but will still be a really good healthy snack.

Category: Snack
Method: Baked
Cuisine: American

Keywords: beets, beet chip, veggie chip recipe, healthy beet recipes