There’s something so satisfying about turning a humble vegetable into a crisp, flavorful snack. Baked beet chips are one of my favorite ways to enjoy beets—they’re vibrant, naturally sweet, and have that perfect crunch. Plus, they’re a healthier alternative to store-bought chips, and they’re as beautiful as they are delicious.
I love how versatile these chips are. Whether you’re looking for a quick snack, a colorful party appetizer, or a fun way to get more veggies into your day, they’ve got you covered. The best part? They’re surprisingly simple to make at home with just a few ingredients and a little patience.
Ingredients
When it comes to making baked beet chips, simplicity is key. You only need a handful of wholesome ingredients to create this vibrant and healthy snack. Here’s what I use:
- 3 medium-sized fresh beets (any color, scrubbed and peeled)
- 1 tablespoon olive oil (for a light and even coating)
- 1/2 teaspoon sea salt (fine-grain works best)
Optional for flavor variations:
- 1/4 teaspoon garlic powder (for a savory kick)
- 1/4 teaspoon smoked paprika (for a hint of smokiness)
- 1/4 teaspoon ground black pepper (for a touch of spice)
Tools And Equipment
To make these vibrant baked beet chips, you’ll need just a few basic tools. I always recommend setting up everything before you start, as it makes the process smoother and more enjoyable. Here’s what I always grab:
- Cutting board: A sturdy one for slicing your beets safely. Choose a board you don’t mind staining slightly because beet juice can leave marks.
- Sharp knife or mandoline slicer: A good, sharp chef’s knife works well, but a mandoline slicer is my go-to for consistent thin slices. Aim for about 1/16 inch thick to ensure crisp, evenly-baked chips.
- Large mixing bowl: Use this to toss your beet slices with olive oil and seasonings evenly before baking.
- Baking sheet: A reliable baking sheet ensures even baking. Avoid using a warped or overly dark sheet to prevent uneven cooking.
- Parchment paper or silicone baking mat: Line your baking sheet with parchment paper or a reusable silicone mat to prevent sticking and help with easy cleanup.
- Cooling rack: While optional, a cooling rack helps crisp up the chips further after baking. It’s worth the investment if you enjoy making baked snacks often.
Prep
Creating baked beet chips is a simple and rewarding process. With just a few key steps, you’ll transform raw beets into a vibrant, crispy snack that’s as healthy as it is delicious. Let’s dive into the prep work!
Selecting And Washing Beets
Start by picking three medium-sized fresh beets that are firm and free of blemishes. I always go for beets with smooth skin and vivid color because they yield the best chips. Once selected, rinse them thoroughly under cold water to remove any dirt. Use a vegetable brush to scrub the beets clean, especially if you’re keeping the skins on for extra nutrients. Pat them dry with a clean kitchen towel.
Slicing Beets Thinly
Consistency is key when slicing your beets — it ensures even cooking. Grab a sharp knife or, for the best results, use a mandoline slicer. I prefer the mandoline because it creates those paper-thin slices you need for perfectly crisp chips. Set the thickness to about 1/16 inch. Slice slowly and carefully, watching your fingers as you go. If the beets are rolled or uneven, slice off the top and bottom to create a stable base before cutting.
Preparing The Baking Tray
To prevent sticking, line a baking sheet with parchment paper or a silicone baking mat. I find that parchment paper works wonders for easy cleanup too. Keep the beet slices from overlapping by laying them in a single layer across the tray. Overlapping prevents the chips from crisping evenly, so take your time arranging them.
Directions
Making baked beet chips at home is simple, and every step ensures a delicious, crunchy, and healthy snack. Follow these steps for perfectly seasoned and baked chips.
Seasoning The Beets
After slicing the beets thinly, I place them into a large mixing bowl. I drizzle one tablespoon of olive oil over the slices and add half a teaspoon of sea salt. For an extra burst of flavor, I sometimes sprinkle in optional seasonings like garlic powder, smoked paprika, or ground black pepper—just a pinch goes a long way. Then, using my hands or a silicone spatula, I gently toss the slices to ensure that every piece is lightly and evenly coated.
Arranging Beets On The Tray
With the beet slices seasoned, I prepare the baking sheet. Lining the sheet with parchment paper or a silicone mat prevents sticking and makes cleanup a breeze. Then, I lay the beet slices on the tray in a single layer, ensuring they don’t overlap. Overlapping causes uneven baking and soggy spots, so it’s important each slice has its space. If I’m making a larger batch, I use multiple trays rather than crowding one.
Cook
Now it’s time to transform those vibrant beet slices into crispy, satisfying chips. This step is all about patience and precision to get that perfect crunch without burning.
Baking Time And Temperature
Preheat your oven to 300°F. This lower temperature prevents the natural sugars in the beets from burning while allowing them to slowly caramelize. Place the baking sheet with the arranged beet slices into the preheated oven. Bake for 20-30 minutes, flipping the slices halfway through to ensure even cooking. Cooking times may vary depending on the thickness of your slices, so keep an eye on them. The chips are done when they shrink slightly and the edges curl up.
Monitoring For Crispness
As the chips bake, their texture changes gradually. Keep a close eye during the last 5-10 minutes of baking since they can go from perfectly crisp to overdone quickly. Check for a deep color with slightly curled edges. To test, remove a chip from the oven and let it cool for a minute; it should crisp up as it cools. If they’re not crispy yet, keep baking in short increments of 2-3 minutes while monitoring closely. If using multiple trays, rotate them halfway through baking for consistent results.
Cool And Serve
Once the beet chips are out of the oven, I carefully transfer them to a cooling rack. This step is crucial because it allows air to circulate around the chips, helping them crisp up fully. I always recommend letting the chips cool for at least 10-15 minutes before serving. It’s amazing how much crunchier they get as they cool!
Once cooled, I gently gather the chips and place them in a serving bowl. Their vivid red and earthy tones always make them look irresistible and add a pop of color to any snack spread. If you want to elevate the presentation, sprinkle a touch more sea salt or your favorite finishing spice.
These baked beet chips are perfect for snacking on their own, or you can pair them with a healthy dip like hummus or guacamole. For those who love a little more variety, I sometimes mix them with other veggie chips, like sweet potato or kale, for a vibrant, crunchy medley.
For storing leftovers—if there are any—I place the cooled beet chips in an airtight container. To maintain their crispness, I keep them at room temperature and enjoy them within 2-3 days. If they start to soften a bit, a quick 2-3 minute reheat in a 300°F oven will bring back their crunch.
Make-Ahead Tips
One of the best things about baked beet chips is how easy they are to prepare in advance, making them perfect for busy snackers like me who still want to keep things healthy. Here’s how I make sure I always have fresh, crunchy beet chips within reach:
- Slice in Advance: You can slice the beets a day ahead of time. After slicing them into thin, even rounds, pat them dry with a paper towel to remove excess moisture. Store the slices in an airtight container lined with a paper towel in the fridge. This extra step not only preps them for baking but also helps them crisp up better in the oven.
- Pre-Season for Convenience: If you’re short on time, you can toss the beet slices with olive oil and seasonings the night before. Store them in a container or resealable bag in the fridge so they’re ready to go straight onto the baking sheet when you’re ready to bake.
- Partially Bake for Faster Snacking: For ultimate convenience, bake the beet slices for about 15 minutes, then let them cool. Store the partially baked chips in an airtight container at room temperature. When it’s time to snack, finish baking them at 300°F for 5-10 minutes to crisp them up. This trick is a game-changer for mid-week snack cravings.
- Make in Bulk: I love making a larger batch on the weekend. Since beet chips stay fresh for 2-3 days in an airtight container, I bake multiple trays at once. If I have extras softening up, a quick reheat in the oven restores their perfect crunch.
Conclusion
Baked beet chips are such a delightful way to add a burst of color and flavor to your snack routine. They’re simple to make, fun to customize, and a healthier alternative to store-bought options. Plus, there’s something so satisfying about turning fresh beets into a crispy, vibrant treat right in your own kitchen.
Whether you’re prepping them for a cozy snack or a party appetizer, these chips are sure to impress. Give them a try, and you might just find yourself reaching for beets more often. Happy snacking!
