Oven Baked Beet Chips Recipe

Oven Baked Beet Chips Recipe

Yield: 8 servings

Prep Time: 15 minutes (active time)

Cook Time: 45+ minutes

Ingredients:

  • 12 beets (red, golden, or mixed)
  • 1/2 cup olive oil
  • 2 teaspoon celery salt (or sea salt)

Directions:

  1. Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops.
  2. Use a mandolin slicer to slice the beets paper-thin (1/16 inch.) When the beet slices are this thin, there is no need to peel them first. Hold the root end while dragging the beets across the mandolin and watch your finger tips closely.
  3. Place the beet slices in a large bowl and pour the oil and salt over the top. Toss well. (If using red and golden beets, place in separate bowls and divide the oil and salt evenly.) Ready for the secret step? Now let the beets sit in the oil and salt until they release there natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color.
  4. Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.
NOTE: This recipe can be easily halved to make a smaller batch. However, I like making a large batch we can munch on all week.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

Secret Trick to Making the Very Best Oven Baked Beet Chips - Recipe on ASpicyPerspective.com #glutenfree #vegan #paleo #healthy

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40 comments on “Oven Baked Beet Chips Recipe

  1. kurrinjiposted July 24, 2015 at 5:18 am Reply

    superb…

  2. Julie @ Table for Twoposted July 24, 2015 at 8:17 am Reply

    I have a bagful of beets in the fridge!! I need to do this. They’re one of my fav chips to have in the bag..so easy to make at home :)

  3. Julie @ Running in a Skirtposted July 24, 2015 at 8:54 am Reply

    Look those gorgeous beets! I’m so proud of you!

  4. Heather Christoposted July 24, 2015 at 9:42 am Reply

    beautiful and healthy!!! These chips are right up my alley :)

  5. Jenposted July 24, 2015 at 11:47 am Reply

    I’ve never been a fan of beets, but this might make me try them again. Looks delish! Thanks for the great tips

  6. Mariaposted July 24, 2015 at 12:15 pm Reply

    Great idea and such a guilt free snack!

  7. Lauren @ A Nerd Cooksposted July 24, 2015 at 1:38 pm Reply

    I saw these on Instagram this morning, and got so excited!  I’m having a serious love affair with beets right now, and this seems like such a fun way to eat them!

  8. Michael Sheldonposted July 26, 2015 at 7:10 pm Reply

    Love your recipes. Making the Zuchini chips now and going to try these next.
    In your recipe you advise to “watch your fingers” while using your mandolin. PLEASE! Always use the safety guard when using a mandolin! I worked in a kitchen store for years and we would constantly drill this into customers heads when they were purchasing one. It’s just not worth the risk!

  9. cupcake recipesposted July 27, 2015 at 10:09 am Reply

    Never eat that kind of chips, I see them on your facebook page, and I want share with friends this fabulous recipe

  10. Shawn @ I Wash You Dryposted July 27, 2015 at 2:21 pm Reply

    I’ve never tried beet chips, this method reminds me of cooking eggplant though. Thanks for the tips!

  11. Laura (Blogging Over Thyme)posted July 28, 2015 at 1:44 pm Reply

    So beautiful!!! Love the before/after sweating picture—wow, makes such a huge difference!!! 

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  14. Barbaraposted September 11, 2015 at 8:29 pm Reply

    I love beet chips and have been trying to bake them also however, your right they turn black (burned) or are not crispy. (makes me sad) So I’v just buy them with sweet potato chips. Problem is I don’t eat potatoes so what a waste. I’v stopped buying. Now thanks to you I can’t wait to try this. THANK YOU SO……..MUCH

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  16. felicia | Dish by Dishposted September 30, 2015 at 3:42 pm Reply

    Hi Sommer! these photos are gorgeous!

    I’d love to include your oven-baked beet chips recipe in a beetroot roundup I’m doing for Parade Magazine. If you’re fine with that, could I use one of your photos with a link back to your original post (http://www.aspicyperspective.com/oven-baked-beet-chips-recipe/)?

    Let me know, thanks!

  17. Katieposted September 30, 2015 at 7:24 pm Reply

    I’ve been participating in a CSA for the past few weeks and have been trying new things based on the variety of items we get.  I’ve really enjoyed cooking outside of my comfort zone and trying new cooking techniques but have had more misses than hits thus far.  This was the first recipe I felt was a major success.  I tried Kale chips week 1 and burned and over salted them and have had a few other mistakes that have unfortunately wasted my produce.  I’ve been needing some culinary redemption and this was it.  Thanks so much!

  18. Lindaposted November 11, 2015 at 1:15 pm Reply

    Now I know why my first-ever attempt at beet chips was an epic fail! I will be trying your method next time.

  19. Carlaposted November 13, 2015 at 12:16 pm Reply

    Very interesting! I wonder if the same would work for sweet potatoes? I often feel like my sweet potato fries are way overly soft, or burned…

    • Lindseyposted March 30, 2016 at 7:46 pm Reply

      For sweet potatoes you’ll want to cut them up then soak them in cold water for an hour or so. This brings the starch out, making them crispy!

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  24. Ireneposted May 27, 2016 at 1:09 am Reply

    Thanks for the recipe. i would love to try this. What is the brand of your mandolin slicer? I’ m looking for one.

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  30. Samantha Matherposted October 23, 2016 at 11:49 am Reply

    Can you use coconut oil instead of olive oil?

    • Sommerposted October 27, 2016 at 10:16 am Reply

      Hi Sam,

      I would stick with an oil that stay liquid at room temperature.

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  38. Meganposted July 24, 2017 at 1:41 am Reply

    These look delicious!! How long do the chips last?. Thx