Name: Baked Beet Chips
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 fresh beets (preferably uniform in size for even slices); 1 tablespoon extra virgin olive oil (for light coating); 1/2 teaspoon flaky sea salt (or to taste); 1/4 teaspoon smoked paprika or cumin (optional) (for added smoky flavor)

Baked beet chips are a little project that turns those earthy, deep-red roots into something unexpectedly crisp and vibrant. I love how their bright magenta hue can brighten up any snack plate, making something simple feel a bit more special. Plus, they’re honestly easier to make than you’d think, once you get the thin slicing and seasoning down.

This recipe started as a way to use up a bunch of beets from my garden that wouldn’t keep much longer. I was aiming for a snack that felt both healthy and satisfying—something crunchy, colorful, and with a touch of earthiness. The smell as they bake is a sweet, smoky aroma that pulls me right back to childhood vegetable gardens, but with a grown-up crunch.

Focusing on the unexpected crunch and vibrant color that baked beet chips bring to a snack table, transforming simple root vegetables into a visually striking and satisfying treat.

The story behind this recipe

One afternoon, I was staring at a bunch of beets that needed using up fast—they’d start to sprout if I left them much longer. I remembered how my grandma used to bake thin slices of root vegetables for snacks, a little bit rustic, a little bit nostalgic. That day, I decided to turn beets into chips, just for fun, to see if I could get that perfect crunch without frying. The first batch was a revelation—vivid magenta, crispy on the edges, with a smoky hint I couldn’t resist. Since then, I’ve been hooked on their unexpected charm, turning simple ingredients into something vibrant and crave-worthy.

Key Ingredients and Tips

Beets: I love the earthy sweetness they bring, but slicing them paper-thin (about 1/16 inch) is key. Thicker slices won’t crisp up properly, so take your time with a sharp mandoline.
Olive oil: Just a light brush adds a gentle sheen and helps them crisp. Too much, and they turn greasy—trust me, a little goes a long way. Use a good quality extra virgin for the best flavor.
Salt: I prefer flaky sea salt for that satisfying crunch and flavor punch. Sprinkle just enough to enhance the sweetness without overpowering the beet’s natural earthiness.
Pepper or spices: A dash of smoked paprika or cumin can add a smoky depth. I like to keep it simple, but don’t hesitate to experiment with flavors—just a pinch, so it doesn’t mask the beet.
Optional herbs: A sprinkle of thyme or rosemary can lend a fragrant note. Use fresh if you have it, but dried works too—just be gentle, so they don’t burn during baking.
Baking sheet: Use a rimmed one lined with parchment paper—this keeps everything tidy and makes cleanup easier. Crowding the beets can lead to uneven crispiness, so give them some space.
Cooling rack: A quick rest on a rack keeps the chips crispy rather than soggy. I usually let them cool for about 10 minutes, then enjoy that satisfying crunch!

Spotlight on key ingredients

Beets:

I love their earthy sweetness and vibrant magenta color. Slicing them paper-thin (about 1/16 inch) is crucial; thicker slices won’t crisp properly.
Olive oil: Just a light brush is enough. It adds a gentle sheen and helps with crisping. Too much oil makes them greasy—trust me, a little goes a long way.

Spices & Salt:

Salt: Flaky sea salt adds crunch and enhances the natural sweetness. Sprinkle sparingly so it doesn’t overpower the earthy flavor.
Spices: Smoked paprika or cumin can deepen the smoky notes. Use just a pinch—too much can mask the beets’ natural charm.

Notes for ingredient swaps

Dairy-Free: Skip butter or cream—use a splash of lemon juice or a drizzle of olive oil for brightness and shine.
Vegan: Omit honey or any animal-derived ingredients—stick with pure olive oil and sea salt for a clean crunch.
Extra Virgin Olive Oil: I love the rich flavor it adds, but avocado oil works well if you want a milder taste.
Salt: Use sea salt flakes for crunch and flavor, or swap with seasoned salt for an extra punch.
Spices: If paprika isn’t your thing, try cumin or chili powder—just a pinch to add smoky or spicy notes.
Beets: Yellow or golden beets will give a different color and slightly sweeter, earthier flavor—less intense magenta.
Parchment Paper: Silicone baking mats are a good reusable alternative, but make sure they can handle the heat and crisping process.

Equipment & Tools

Mandoline or Sharp Knife: To slice beets evenly and thinly for consistent crispness.
Baking Sheet with Parchment Paper: To hold the chips during baking and prevent sticking.
Pastry Brush (optional): To lightly coat slices with oil for even crisping.
Cooling Rack: To let chips cool and stay crispy after baking.

Step-by-step guide to baked beet chips

Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper for easy cleanup.
Using a mandoline or sharp knife, slice beets into paper-thin rounds, about 1/16 inch thick. Aim for uniform slices for even baking.
Place beet slices in a bowl and lightly toss with a small amount of olive oil—just enough to coat each piece without excess. Use a pastry brush or your fingers to spread evenly.
Arrange slices in a single layer on the prepared baking sheet, leaving a little space between each. Overcrowding leads to soggy chips.
Sprinkle with flaky sea salt and optional spices like smoked paprika or black pepper for flavor. Keep it light to let the beet’s sweetness shine.
Bake in the oven for 20-25 minutes. Check after 15 minutes; the edges should start to turn golden and crisp up. Rotate the pan if needed.
When the chips are crispy and slightly browned around the edges, remove from oven. They might seem soft when hot but will firm up as they cool.
Transfer chips to a cooling rack and let rest for about 10 minutes. This final step helps them stay crisp and prevents sogginess.
Enjoy immediately or store in an airtight container for up to 2 days. Reheat in a 150°C (300°F) oven for 5 minutes if needed to restore crunch.

Let the chips cool on a rack for about 10 minutes. They will firm up and develop their full crunch. Serve immediately or store in an airtight container for later snacking.

How to Know It’s Done

Edges are golden and slightly crisp when baked.
Beet slices are uniformly thin for even crisping.
Chips feel firm and snap easily when cooled.

Baked Beet Chips

Thinly sliced beets are lightly coated with olive oil, seasoned, and baked until crisp, resulting in vibrant, earthy chips with a satisfying crunch. Their deep magenta hue and rustic texture make them a colorful, healthy snack or garnish. The baking process transforms the roots into delicate, golden edges that snap crisp when cooled.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Main Course

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

3 fresh beets preferably uniform in size for even slices
1 tablespoon extra virgin olive oil for light coating
1/2 teaspoon flaky sea salt or to taste
1/4 teaspoon smoked paprika or cumin (optional) for added smoky flavor

Equipment

Mandoline or sharp knife
Baking sheet with parchment paper
Cooling rack

Method

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Use a mandoline or sharp knife to slice the beets into paper-thin rounds, about 1/16 inch thick, aiming for uniformity to ensure even crisping.
Place the beet slices in a bowl and lightly toss with the olive oil, using a pastry brush or your fingers to coat each slice evenly without excess oil.
Arrange the slices in a single layer on the prepared baking sheet, leaving space between each for even baking and crisping.
Sprinkle the slices with flaky sea salt and, if desired, a pinch of smoked paprika or cumin for extra flavor.
Bake for 20-25 minutes, checking after 15 minutes and rotating the sheet if needed. The edges should turn golden and crisp up, filling your kitchen with a sweet, smoky aroma.
Once crispy and lightly browned, remove the chips from the oven and transfer them onto a cooling rack to rest for about 10 minutes, allowing them to firm up and develop crunch.
Enjoy the vibrant, crispy beet chips immediately, or store in an airtight container for up to two days, reheating briefly if needed to regain their crunch.

Notes

For best results, slice beets very thin and evenly. Use a mandoline if possible. Keep an eye on the chips during baking to prevent overbrowning. Cooling on a rack ensures maximum crispness.

Pro Tips for Perfect Baked Beet Chips

Slice beets very thin—using a mandoline helps achieve uniform crispness.
Lightly brush with oil—just enough for a shiny, crisp surface, avoid excess that causes greasiness.
Spread slices in a single layer—crowding leads to uneven baking and soggy chips.
Watch for edges—remove chips as soon as they turn golden-bink, to prevent overburning.
Cool on a rack—rest chips for 10 minutes to firm up and maximize crunch.
Rotate baking sheet—flip or shift chips halfway through baking for even crisping.
Store in an airtight container—keep chips crisp for up to 2 days, reheat at 150°C (300°F) if needed.

Common mistakes and how to fix them

FORGOT to preheat oven → Always preheat oven to ensure crispness.
DUMPED slices too close → Space slices for even baking and crisping.
OVER-TORCHED edges → Remove chips as soon as edges turn golden.
MISSED cooling step → Rest chips on rack to prevent sogginess.

Quick Fixes and Pantry Swaps

If slices stick together, splash a little water to separate them quickly.
When chips burn, patch with a sprinkle of fresh salt and a squeeze of lemon for brightness.
Splash a touch of vinegar if chips taste flat—brightens earthy beet flavor instantly.
DUMPED too much oil? Blot with paper towels and bake a few minutes longer for crispness.
When in doubt, swap parchment for a silicone mat—shimmer and crackle will tell you when ready.

Prep, store, and reheat tips

Pre-slice beets and store in an airtight container in the fridge for up to 24 hours. Their vibrant color stays sharp, but they’ll lose a touch of freshness.
You can prepare the sliced beets a day ahead; keep them separated with paper towels to absorb excess moisture and prevent sticking.
Store baked chips in a sealed container at room temperature for up to 2 days. They stay crisp if kept dry, but may soften slightly over time.
To reheat, spread chips on a baking sheet and warm at 150°C (300°F) for 5 minutes. Watch for shimmer and crispness returning—avoid overdoing it to prevent burning.
For longer storage, freeze baked chips in a freezer-safe container for up to 1 month. Reheat directly from frozen for best crunch, watching for cracking sound and aroma.

Baked Beet Chips Recipe