Crispy Baked Beet Chips

I’m a huge potato chip fan, and I am not afraid to admit it. To be honest, I think I could life off of just potato chips if it gave me all the nutrients I needed and none of the stuff I don’t need. Unfortunately, that’s apparently not how the world works.

Enter, thin-sliced beets baked until crispy with olive oil, salt, and fresh herbs. To the chips rescue! These are beet chips that actually get crisp, not the chewy, half-baked kind that never quite work out.

The key is slicing them paper-thin with a mandoline and baking them low and slow until they turn golden and snap when you bite them. Fresh rosemary or thyme adds an earthy note that works with the natural sweetness of the beets, but plain salt and pepper is just as good. Or try some fresh chili, or chili flakes, or some garlic salt, or some smoked salt, or… well, you get the gist, your own pantry and imagination is your best friend here.

These are best eaten the same day, but you can revive them in a low oven if they soften up. The mandoline is non-negotiable. A knife, no matter how sharp, won’t get the beets thin enough to crisp properly. They need to be even and paper-thin, which a mandoline does in seconds.

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How to Make Crispy Baked Beet Chips

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Slice the Beets

Preheat the oven to 350°F. Use a mandoline to slice the beets into even, paper-thin pieces.

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Prepare the Baking Sheets

Line 2-3 baking sheets with parchment paper. Use a pastry brush to spread a thin coat of olive oil on the parchment, or spray with cooking spray.

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Arrange and Season

Lay the beet slices out in an even layer on the prepared sheets. It’s fine if they touch, but try not to let them overlap. Brush the tops with another thin layer of oil. Sprinkle with salt, pepper, and fresh herbs if using.

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Bake

Place in the oven and watch them closely while they bake for about 20 minutes. They’re done when they’re golden brown and crisp. Some chips will finish before others, so use tongs or a fork to remove the browned ones and let the rest continue baking.

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Cool and Serve

Remove the chips from the oven and let them cool on the baking sheets. They’ll crisp up more as they cool. Serve immediately.

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Recipe Notes

A mandoline is essential. Even the sharpest knife won’t get the beets thin enough to crisp properly. Mandolines are inexpensive and available at kitchen stores or online.

Slice the beets as evenly as possible. Uneven slices mean some will burn while others stay chewy.

Use the hand guard that comes with your mandoline. Beets are hard and slippery, and it’s easy to slip.

Don’t crowd the baking sheets. Overlapping slices will steam instead of crisping.

Watch the chips closely after 15 minutes. They can go from perfect to burnt quickly.

These chips are best eaten the same day. They’ll turn soggy after a few hours, especially in humid weather.

To revive soggy chips, place them in a 200°F oven for about 5 minutes to crisp them back up.

Experiment with seasonings. Garlic powder, smoked paprika, or a sprinkle of Parmesan all work well.

Golden beets or red beets both work. Golden beets are slightly sweeter and less earthy.

Store any leftovers in an airtight container with a paper towel to absorb moisture, though they won’t stay crispy for long.

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Print

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If you liked this, you are going to love these favorite beet recipes:

Coal-Charred Beets

Roasted French Peasant Beets

Beet Hummus Dip

Beet Deviled Eggs

Beet and Potato Salad

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