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Baked Beet Chips

These baked beet chips are an amazingly healthy snack that is incredibly crunchy, crispy and it’s good for you!!! 

Still going strong with resolutions, but at times I crave for some sugary or salty or crispy snack.

Beet chips to my rescue.

Guilt free, nutritious, delicious, easy…heck YES!!!

Slice, bake, eat <—  as easy as that.

Few tips –

  •      The thinner (paper thin) they are, lesser baking time but not crispy after couple of hours. So, if you are not planning to store them, then this might be a good option.
  • The thicker they are, longer baking time, will stay crunchy and crispy for 1-2 days. But, the long baking time changes the vibrant red color into a rustic brown and makes them not flavorful.

The magic thickness is that of an construction paper. I used the first (or thinnest setting) in my mandolin, gave a little pressure on the beet while slicing and got the perfect thickness.

I loved the natural, sweetish taste of the beets and decided to skip the salt. But, if you are craving for salt then you sprinkle some right after coating with cooking spray. 

And, my favorite part of beets is the stunning color. Love these Beet falafels too. 

baked beet chips

baked beet chips

baked beet chips

baked beet chips
Print Recipe
5 from 1 vote

Baked Beet Chips

These baked beet chips are an amazingly healthy snack that is incredibly crunchy, crispy and it's good for you!!! 
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Snack
Cuisine: American
Keyword: baked beet chips
Servings: 2
Author: Maria Doss

Ingredients

  • 1 beet, medium

Instructions

  • Preheat oven to 300 degrees F with oven rack placed in the middle. Line a standard baking sheet with parchment paper and set aside.
  • Wash beet, cut off both ends and peel the skin.
  • Using a mandolin slicer, slice beets into thin slices (Don’t make it paper thin, approximately the thickness of construction paper is good). Place sliced beets in a single layer (it can overlap slightly) on the prepared baking sheet. Spray a thin coating of non-stick cooking spray (if you prefer salty chips then you could sprinkle salt at this stage). Bake for 45 minutes to 1 hour. The edges will curl, will shrink and the slices need to be dry but still have the red color (check at 40 minutes and then every 5 minutes after that). Don’t wait until the get crisp in the oven (it will crisp as it cools) and don’t take them when damp. 
  • Place pan on a wire rack to cool, the chips will crisp as it cools.

Notes

  • The thinner (paper thin) they are, lesser baking time but not crispy after couple of hours. So, if you are not planning to store them, then this might be a good option.

  • The thicker (more than or equal to 1/32th of an inch) they are, longer baking time, will stay crunchy and crispy for 1-2 days. But, the long baking time changes the vibrant red color into a rustic brown and makes them not flavorful.

  • The magic thickness is that of an construction paper. I used the first (or thinnest setting) in my mandolin, gave a little pressure on the beet while slicing and got the perfect thickness.

  • I loved the natural, sweetish taste of the beets and decided to skip the salt. But, if you are craving for salt then you sprinkle some right after coating with cooking spray. 

All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

Recipe Rating




Kim | The Baking ChocolaTess

Tuesday 16th of January 2018

You have no idea how much I love these! What an awesome idea. I buy them at the store, but really never thought about baking these myself. I would definitely add some sea salt, love it Maria!!!

Deepika|TheLoveOfCakes

Sunday 14th of January 2018

These look so beautiful after getting baked!! I don't have a mandolin, but I am going to order one now !! I want to make a bag full of these!!

Carolyn

Thursday 11th of January 2018

These look so easy! I love beets so what a fun snack!

Maria Doss

Thursday 11th of January 2018

Thank you Carolyn:)

Ashika | Gardening Foodie

Wednesday 10th of January 2018

These beet chips looks great Maria, I cannot believe how easy it is . Love to try this recipe out, and probably eat the whole lot by myself too 😊

Maria Doss

Thursday 11th of January 2018

Thank you Ashika. Yeah, I ate every batch all by myself:)

Kelly @ Kelly Lynns Sweets and Treats

Wednesday 10th of January 2018

Amazing!! One ingredient and I have chips?! Count me in!! Definitely trying this :)

Maria Doss

Wednesday 10th of January 2018

Thank you Kelly:) I've gotten addicted to these.