Oven Baked Beet Chips Recipe
Today I’m sharing a secret trick to making the very best Oven Baked Beet Chips possible, at home. One easy step makes all the difference!
This summer I have been experimenting with container gardening in ways I never have before. I don’t have a natural green thumb, so to speak, so I was a little nervous at the beginning of the season. However, I felt if I planted all my veggies and herbs in large pots, I might have a better chance of staying on top of my gardening duties.
I’ve altered the drainage on several containers to make the soil retain moisture better than they have in the past. I’ve also planted produce I wasn’t sure would thrive in containers, just for the sake of curiosity.
MY OTHER RECIPESMy latest discovery is that beets grow rather well in pots! In fact, you can reseed them 2-4 times throughout the season to keep the beets coming in as long as possible.
With all these delicious homegrown beets laying around, I felt the need to make something that really allows them to be the star of the show…
Like a spectacular Oven Baked Beet Chips Recipe.
If you’ve ever tried making a beet chips recipe at home, you might know it can be a little tricky to achieve the right texture.
Beets tend to shrivel and stay limp once baked. If you baked them longer in the effort to reach a crisp chip-like texture, they often burn rather than dry as desired, even under low heat.
However, after several test batches I discovered that if you sweat some of the moisture out of the beets prior to baking, they retain a better shape and color… and miraculously crisp up!
Sweating in culinary lingo, generally means to cook something on very low heat to release moisture. In this recipe, we’re not using heat, but salt, to release the moisture from the beets.
I placed thinly sliced beets in a large bowl and tossed them with oil and salt. The oil coats the beets in preparation for baking, while the salt seasons and sweats the moisture out of the beets.
After several minutes, the beets have released their excess moisture and are ready for baking in low heat, already being oiled and seasoned.
Just look at the difference between a test batch that was sliced, brushed with oil, and salted… And another beet chips recipe batch that rested in the salt and oil prior to baking. Removing some of the water in the beets makes all the difference in size, color, and texture.
This Oven Baked Beet Chips Recipe will stand up to any gourmet store-bought variety for a fraction of the cost. They are light and healthy, with a fresh garden flavor and fabulously crunchy texture.
Use your homegrown or farmers market beets all season to make the best Oven Baked Beet Chips Recipe you’ve ever tasted.
They store well in an air-tight container at room temperature for up to 2 weeks. However, don’t expect them to last that long. These little guys disappear fast!
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superb…
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 :)
Look those gorgeous beets! I’m so proud of you!
beautiful and healthy!!! These chips are right up my alley :)
I’ve never been a fan of beets, but this might make me try them again. Looks delish! Thanks for the great tips
Great idea and such a guilt free snack!
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!
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!
Never eat that kind of chips, I see them on your facebook page, and I want share with friends this fabulous recipe
I’ve never tried beet chips, this method reminds me of cooking eggplant though. Thanks for the tips!
So beautiful!!! Love the before/after sweating picture—wow, makes such a huge difference!!!
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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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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!
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!
Now I know why my first-ever attempt at beet chips was an epic fail! I will be trying your method next time.
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…
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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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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Can you use coconut oil instead of olive oil?
Hi Sam,
I would stick with an oil that stay liquid at room temperature.
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These look delicious!! How long do the chips last?. Thx
Hi Megan! Up to two weeks in dry climates. However, ours are usually gone within a few days! :)
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