I’m always looking for a great snack idea that tastes delicious but is still healthy. These salty and crispy beet chips were exactly what I was looking for. Using just three simple ingredients and a mandolin slicer, this baked beet chip recipe might just be my new favorite way to eat beets.
When prepared this way, the beets crisp up perfectly like real potato chips. Not to mention, they’re naturally sweet — and completely addicting. You never have to feel guilty about eating chips again.
Double the recipe and store in an airtight container to have enough baked beet chips for the week (unless you eat them all in one day like I do).
Oven Baked Beet Chips
When prepared this way, the beets crisp up perfectly like real potato chips.
- 6 beets
- 1/4 cup olive oil
- 2 tsp sea salt
Preheat the oven to 300 degrees Fahrenheit and line several baking sheets with parchment paper.
Scrub the beets well with a brush and cut off the tops.
Use a mandolin slicer to slice the beets thin (1/16”).
Place the beet slices in a large bowl, drizzle the oil and salt over the top, and toss well.
Let the beets sit in the oil and salt for 10-15 minutes, until they release their natural juices.
Toss the beets again and drain off the liquid. If some of the beets have a lot of oil coating them, pat them lightly with a paper towel, removing some of the oil.
Lay the slices out in a single layer on the prepared baking sheets.
Bake for 45-60 minutes until crisp, but not burnt. Test them after 45 minutes and bake longer if necessary.
Remove the beet chips from the oven and cool completely before eating. Add more salt to taste. Store leftovers in an airtight container.