Beet Chips

These beet chips are yet another example of a supremely healthy snack that I probably never would have prepared if it hadn’t been for this blog. And my preschooler, who loves beets to begin with, said, “These are better than chocolate chips mama!” I kid you not.

She calls these “Swirl Chips”.

2 or 3 medium beets
Salt (optional)

Preheat oven to 300 degrees Fahrenheit.

Wash the beets throughly. Cut off both ends and peel. Keep a towel on hand or do your peeling under running water in order to keep the juices under control.

Slice the beets very thinly (about 1 millimeter) with a mandolin. (The mandolin is actually necessary. Uniform thickness in the chips is required in order for them to bake evenly.)

Lay the sliced beets out onto parchment-lined baking sheets. They can be placed close together as they will shrink during baking. Sprinkle with salt, if desired.

Bake for 20-30 minutes keeping a close eye on them after 20 minutes as they burn easily. The beets will still be pliable when done and will crisp up as they cool. Serve. Store any leftovers in an airtight container. Depending on how dried out the chips are, they are probably good for at least few days.

I’m thinking these might be tasty served with Herbed Yogurt Dip.

Note: Beets that were at least three inches wide have less of a tendency to shrivel up during baking.

Yield: several handfuls of chips
Prep-time: 5 minutes
Bake-time: 20 minutes (per batch – one beet fills approximately two baking sheets)


Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

20 thoughts on “Beet Chips”

  1. LOVE this idea. I’m going to make them for myself this week. Thanks! (and, i think you get “mom of the year” for a kid saying they’re better than chocolate chip)

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    1. @Deb I didn’t know you peeked at Tastespotting! Yeah, I’m up there occasionally. Submission and criteria are pretty easy. And the traffic is lovely.

    1. It is tricky. Don’t give up. Practice. It’ll happen. If you’re really nervous or too busy to babysit them, just turn the oven way down to 225. But that could strech out the baking time considerably.

  3. what beautiful photos of those beets. I am making these! I just got a basketful of beets in my farm share a couple of days ago. Love that they are oil free! Thanks!!

  4. These could be dried in a food dehydrator,too. I make kale chips with my dehydrator quite often and actually prefer them to potato chips.

  5. Could these beet chips be made in dehydrator? As well as sweet potato too, what would I need to do to the sweet potatoes and beets after I slice them with mandolin, toss will olive oil/salt? I’m asking about this as I’m making them/putting in bags to give as favor for a garden themed baby shower, thnks and so appreciate anyone’s input and direction to help me here!!!! :):):)

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