Baked Beet Chips


Life tweaks. They’ve happened this week.

It’s weird how much better these little tweaks make you feel. First one: I’ve worked out every day this week. I’m not gonna make some unrealistic statement and say that this is how I’m living from here on out, but good gracious does it make me feel giddy.

Second tweak: I’ve cut out coffee. I know. I know. I can’t believe I just wrote that. It wasn’t planned. I woke up Monday morning and got some tea instead of coffee. And then I did the same thing the next day. And the next day. And now, it’s Friday and I feel like I have more energy than I’ve had in months. In months I’m guessing this won’t last for long–the taste of coffee is a long time love.

I decided to keep up with the health-ish, unusual track that I’m on and snack on some beets. (I honestly don’t even know who I am right now.) I hate beets. I think they taste–for the most part–like dirt. Like, the actual earth. People put a bunch of goat cheese on them and avocado and think they’re delicious. Datsss cool. I’m just not one of those people.

But I do love those Terra chips. You know those? They’re like $6 a bag from Whole Foods and they’re filled about a quarter of the way? Yeah. Well, the beet chips–surprisingly–are my favorite. It’s unexplainable.

Turns out slicing some beets and baking them is waaaay cheaper than buying a big bag of pre-sliced and pre-baked ones.

I made one batch last week and one batch yesterday. Pro-tips: Martha’s method with placing a baking sheet on top of the chips to keep them flat is a winner. She’s too smart.

Also, only take the beets out of the oven when they’re pale. Their color will turn from a deep beet red to a pale beet red. This is confusing in text, I’m sure, but if you take the dive and make these, you’ll see the difference when you do an oven peek.

So, join me on this strange journey. Grab a mandoline. Slice up some pretty golden beets and maybe a few red beets.

Toss them with very little olive oil. Sprinkle on a some sea salt. Baked them.

And boom. Healthy snacking. It’s happening.

Baked Beet Chips

Print this recipe!

4 medium beets
2 teaspoon extra-virgin olive oil
Sea Salt

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil. The beets should have a very thin coat.

2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Sprinkle with a small amount of sea salt.

3. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened and pale in color. Note: Pretty much all of mine needed the full extra 20 minutes of baking time. Transfer to a wire rack; chips will crisp up as they cool.

Adapted from Martha Stewart

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  • Reply Scarlet August 20, 2019 at 6:58 am

    I ordered some beet chips at a restaurant that were so amazing. My whole family loved them. I am going to try to recreate they with your recipe. Pinning now to try soon. They also had this amazing jalapeno aioli that they served with them. I loved the sweetness of the beet chips with the little bit of spicy.

  • Reply laura September 21, 2015 at 8:59 am

    i made these but the next days they were soggy any tips on how to keep them crisp over night?

  • Reply tracy September 11, 2015 at 8:13 am

    Help. I’ve been making beet chips (as well as roasted chick peas) but I’ve had a re-occurring problem: the beets reabsorb moisture so quickly I can’t get them to the table crispy. I swear, they come out of the oven crispy and within 5 minutes they are moist again. My toddlers love to eat the CRISPY chips, but not moist ones. What am I doing wrong?

  • Reply Julie @ Making Mindfulness June 18, 2015 at 5:50 am

    This is fantastic! I got a dehydrator a few years ago that gets very little spotlight lately… so I found this brilliant snack in my search for healthy, crispy things to eat. Thank you! YUM!

  • Reply Tina April 18, 2015 at 2:01 pm

    I burnt mine , do you keep covered with cookie sheets whole time?

    • Reply Adrianna Adarme April 18, 2015 at 2:36 pm

      Hmm…is your oven calibrated? It shouldn’t have burned at all. :/

  • Reply Rita February 8, 2015 at 9:03 am

    What is a serving size and nutritional break down for the baked chips?

    • Reply Adrianna Adarme February 8, 2015 at 7:24 pm

      Sorry I’m not sure! I don’t offer nutritional break down.

  • Reply Sharon July 10, 2014 at 5:54 pm

    I have a food dehydrator. Will that work as well? Or will I have ti adjust the recipe?

    • Reply Adrianna Adarme July 10, 2014 at 10:51 pm

      Oh the dehydrator will work even better than the oven. You should be good to go!

  • Reply Hisham Assaad May 3, 2014 at 8:38 am

    I feel the same way you do. I hate beets, especially boiled ones, they taste like, nothing as far as I can remember, moist watery nothing.

    Until… I baked them. I just simply LOVE THEM

  • Reply suze January 20, 2014 at 12:58 pm

    Hi, made these and followed the recipe exactly, but my beets did not look like yours. I am wondering if I put too much oil, or salt, or…..I even left them in the oven longer and they still did not crisp. So bummed as I just started Paleo and I love beets, wanted these for a crunchy snack. Any ideas would be appreciated.

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