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!
Oven Baked Beet Chips Recipe
Yield: 8 servings
Prep Time:15 minutes (active time)
Cook Time:45+ minutes
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!
Ingredients:
- 12 beets (red, golden, or mixed)
- 1/2 cup olive oil
- 2 teaspoon celery salt (or sea salt)
Directions:
- 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.
- 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.
- 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.
- 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
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!
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
This is the only way I’ll eat beets. There great! Especially with a spicy dip.
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!!!
Pingback: I’d eat those! » 2Create in Color
Pingback: 35 In Between Meal Snacks - The Almond Eater
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
Pingback: craving-nomz: Oven Baked Beet Chips Recipe | Fast Weight Loss
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!
Pingback: Squash Carb Cravings: 5 Savory Carb Substitutes - Well.org
Pingback: 12 Beet Recipes | HMR
Pingback: Tasty Roots – Happy Body Formula
Pingback: 10 Delicious Ways to Eat Your Greens – Happy Body Formula
Thanks for the recipe. i would love to try this. What is the brand of your mandolin slicer? I’ m looking for one.
Pingback: 6 Shopper Savvy Tips for the Farmers’ Market | NY Farmers Market SNAP Program
Pingback: What To Do With Fresh Beets - RUN FOREFOOT
Pingback: "How Do I Cook Beets?" - The Farmers Market Series - Whole Food, Whole You
Pingback: 50 Best Paleo Snack Recipes for 2016
Pingback: Macro friendly recipes – pick and prep your week! – the honest fit girl
Can you use coconut oil instead of olive oil?
Hi Sam,
I would stick with an oil that stay liquid at room temperature.
Pingback: Are you feeling the beet? Check out these beet chips by A Spicy Perspective | Earn. Eat. Save. Stretch
Pingback: Arugula Lemon Pesto with Beet Chips - Hypothyroid Chef
Pingback: Growing Beets: A Complete Guide on How to Plant, Grow, & Harvest Beets
Pingback: 23 Low-Carb Snacks To Eat When You're Trying To Be Healthy – zoompress
Pingback: 10 Healthy Indian Baked Snack Ideas For School Kids - Blog
Pingback: Pickled Beets - Carrie’s Experimental Kitchen
Pingback: Squash Carb Cravings: 5 Savory Carb Substitutes
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! :)
Pingback: NEW WAYS TO ENJOY BEETS AND CARROTS - Freedom Foods Organic Produce
Pingback: Squash Carb Cravings: 5 Savory Carb Substitutes - Well Org
Pingback: The Best of Beets | 5 amazing beet recipes | Easy, healthy and delicious
Pingback: 8 cibi da mangiare a settembre | ProntoPro
Pingback: The Ultimate Guide For Buying Real Food : The Grocery Game Challenge 2017 #1 Oct 2-8 - Canadian Budget Binder
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.
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!
Pingback: baked beet & rosemary chips – a hint of rosemary
Pingback: 23 Low-Carb Snacks To Eat When You’re Trying To Be Healthy | My Blog
Pingback: What's in Season This April?
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.
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. :)
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.
Pingback: 8 Beets Benefits You May Not Believe - The Mediterranean Diet
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?
Thanks!
Hi Ashley,
I usually just drain and shake them off well. Good luck! :)
Pingback: Junk Food, Process of Elimination – Learning Love with Food
Pingback: Chicken Detox Soup - A Spicy Perspective
Pingback: Baked Sweet Potato Chips - A Spicy Perspective
Pingback: Healthy Baked Carrot Chips - A Spicy Perspective