Oven Baked Beet Chips Recipe

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

The Best Oven Baked Beet Chips Recipe on ASpicyPerspective.com #glutenfree #vegan #paleo #healthy

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 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.

Making Oven Baked Beet Chips Recipe on ASpicyPerspective.com #glutenfree #vegan #paleo #healthy

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.

How to Make Oven Baked Beet Chips Recipe on ASpicyPerspective.com #glutenfree #vegan #paleo #healthy

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.

Tips for Making the Best Oven Baked Beet Chips Recipe on ASpicyPerspective.com #glutenfree #vegan #paleo #healthy

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.

Fabulous Oven Baked Beet Chips Recipe on ASpicyPerspective.com #glutenfree #vegan #paleo #healthy

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!

Crunchy Oven Baked Beet Chips Recipe on ASpicyPerspective.com #glutenfree #vegan #paleo #healthy

Oven Baked Beet Chips Recipe

Yield: 8 servings

Prep Time:15 minutes (active time)

Cook Time:45+ minutes

5 / 5 (9 Reviews)
Did you make this recipe?   Leave a review »

The absolute best Oven Baked Beet Chips Recipe you’ll ever try. We share a baked veggie chip secret that makes this recipe crispy and flavorful!


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


  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.

Nutrition Information

Yield: 8 servings, Serving Size: 1/8th recipe

  • Amount Per Serving:
  • Calories: 174 Calories
  • Total Fat: 12.9g
  • Saturated Fat: 1.8g
  • Sodium: 118mg
  • Carbohydrates: 15g
  • Fiber: 3g
  • Sugar: 12g
  • Protein: 2.5g
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83 comments on “Oven Baked Beet Chips Recipe

  1. Pingback: Healthy Beet Recipes - Health Alliance Blog

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  3. Loriposted March 6, 2019 at 10:55 pm Reply

    This was my first time making (or eating) beet chips and they came out delicious.  I cooked at 330 degrees for about 30-35 minutes and they were nice and crunchy, but not burnt.  My picky husband and son loved these and they don’t even like beets.  

    Rating: 5
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  5. Monicaposted February 14, 2019 at 9:11 pm Reply

    Great guide, easy to make and really good for health, I’ll try to make this weekend, hope it’ll good :)), thanks so much Sommer!

    Rating: 5
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  7. Carrieposted January 19, 2019 at 8:44 pm Reply

    I’m really excited to give this a go! Just curious, do the beets stain your fingers after you’ve baked them? Curious if I can make this a new treat for my toddler without ruining everything in sight. 

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  11. Katyposted November 17, 2018 at 4:47 pm Reply

    Best beet chip recipe I’ve ever used! Sweating the beets really helped. I didn’t have a mandolin so I had to cook my chips for a little longer as they were a little thicker and not all the same size, but all in all these rock!

    Rating: 5
  12. Erickposted November 10, 2018 at 8:35 am Reply

    I did sprinkle the salt first, let them sweat, drain the liquid (Actually I salt them in a colander, for the liquid to drain as it comes), then I coated them with oil. while cooking I set them on a sheet as described, but on top I put a rack and another layer. I used convection heat.

    Rating: 5
  13. Billposted October 16, 2018 at 6:37 pm Reply

    Looking forward to giving this a try!

  14. Alisha Sethiposted September 19, 2018 at 1:45 am Reply

    Great share!

    Rating: 5
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  19. Kristaposted July 23, 2018 at 5:35 pm Reply

    I wonder if this would work in the actifry 

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  21. Damonposted July 10, 2018 at 12:48 am Reply

    Hey Sommer,

    Thanks for the Oven Baked Beet Chips Recipe. I am sure When I am going to by myself it will be delicious like you explained. I wish I can make my cooking great.

    Rating: 5
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  26. Ashleyposted May 21, 2018 at 5:03 pm Reply

    Hi! Making this now and very excited after several failed beet chip attempts. When you say “drain off the liquid” do you mean just pour it out of the bowl, or do I need to do something more elaborate like pat them with a towel? 

    • Sommer Collierposted May 25, 2018 at 2:12 pm Reply

      Hi Ashley,

      I usually just drain and shake them off well. Good luck! :)

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  28. Janetposted April 15, 2018 at 7:59 pm Reply

    I used my food processor and it made perfect sized slices. I sweated the beets, perhaps for too long, I didn’t time it but they shriveled and remanded kind of soft. They never got crunchy. I have to try again.

  29. Janetposted April 14, 2018 at 6:12 pm Reply

    Can I use the slicing blade of my food processor to slice the beets? Does that work for anyone, I don’t want to purchase another kitchen gadget if I can help it.

    • Sommerposted April 17, 2018 at 10:08 am Reply

      Hi Janet,

      You can give it a try! Whether or not it works, sort of depends on the quality of your food processor. If it’s super high powered and the blades are sharp, you should be fine. :)

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  33. Paulineposted October 13, 2017 at 7:19 pm Reply

    Is there a way to sweat the beets without using salt? Starbucks has some beet chips right now that look beautiful like yours and taste great, but they have no oil or salt.  Thank you for any suggestions.

    • Sommerposted October 14, 2017 at 10:16 am Reply

      Hi Pauline,

      They probably start by using a dehydrator, then baking them. It’s not a process most home-cooks would try, but would most likely do the trick!

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

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

    • Sommerposted July 31, 2017 at 4:04 pm Reply

      Hi Megan! Up to two weeks in dry climates. However, ours are usually gone within a few days! :)

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  47. 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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  53. 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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  58. 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!

  59. 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.

  60. 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!

  61. 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!

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  63. 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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  66. 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!!! 

    Rating: 5
  67. 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!

  68. 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

  69. 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!

  70. 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!

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

    Great idea and such a guilt free snack!

    Rating: 5
  72. 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

    • Nicoleposted June 12, 2018 at 8:30 pm Reply

      This is the only way I’ll eat beets. There great! Especially with a spicy dip. 

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

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

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

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

  75. 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 :)

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


    Rating: 5