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 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
Ingredients
- 12 beets red, golden, or mixed
- 1/2 cup olive oil
- 2 teaspoon celery salt or sea salt
Instructions
- 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 fingertips 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 their 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.
Notes
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Can I use avocado or coconut oil instead?
Bake thin sliced beets on bottom rack on a very lightly oiled baking sheet at 400 degrees for 15 mins. Give or take a couple mins.
I also have turnips. Would I oil and salt them too?
Hi Robin,
Yes, you can prepare them just like the beets. :)
This looks yummy and I want to try this.
Can you suggest which rack in the oven (top, bottom or middle) should I bake them on?
I am new to baking and have been having trouble using my judgement about which rack to use for different recipes.
Hi Nivi,
It sort of depending on your oven… Whether it is gas, electric, or convection. If you know what you have, you can find a blog post to youtube video to give you the best pointers. When in doubt, use the center rack. ;)
Can I replace celery salt or sea salt with table salt?
Hi Melanie,
Yes, you can. :)
We tried making these and we cannot get them to crisp up. We even switched them to a wire rack and put them back in the oven. Still no crispiness. We did the sweating step. Any suggestions on how to get them crispy? They’re quite soggy (although the taste great).
Thanks!
Absolutely delicious! I have never purchased, cooked, or eaten a beet before now. I got some in my box from Misfits Market and didn’t have a clue what to do with them. So glad I found your recipe on Pinterest!!
I assume the baking process eliminates a lot of water and, therefore, size. So is the 3/4 cup serving size before or after baking?
Hi Karen,
It is a portion of baked chips. :)
They worked great for me. I did let them sit with just the salt for 20 minutes, drained them, then added the oil. I also used the convection setting on my oven.
It really worked well,
Hi! Did you adjust the temperature for baking on convection? And can you do multiple trays?
Thanks!!!
From the beet juice that bleeds out, can you save that to use as juice or in smoothies?
I’d say no, because it’s so salty
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 grate.
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Mine definitely looked like top picture. Shriveled and burnt :(
Not sure where I went wrong. But 45 min seemed far too long.
Hi R Lynn,
Most likely your oven needs to be calibrated. Use a small hanging oven thermometer to check the actual interior temperature. Then pull up a calibration video on youtube for your oven’s make and model. It’s usually fairly simple to adjust. Hope this helps!
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Can the slices overlap or must they be in a single layer? Thank you.
Hi Ann!
They definitely need to be in a single layer to bake properly. Hope this helps! :)
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These are delicious, but, based on the comments you might want to let your readers know that they do crisp up once they are out of the oven.
Delicious! At 45 minutes, they were all limp. At 60 minutes, 2/3 were crispy. At 62 minutes, the crispy ones were in my belly. This beet recipe was the 3rd (and best) of three to fulfill my 2020 resolution: Give beets a chance.
Is there a way to make these oil free? Do you think drying in the dehydrator first and baking after would do it? Should they be sweated with salt first for this method or would that make them too dried out? I just can’t have anything cooked in heated oil.
Thanks,
Su
Hi Su,
You can definitely use a dehydrator. However, without the oil, they never get quick crisp enough. Even so, they still make great snacks! :)
Oven Baked Beet Chips Recipe is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple. Thanks for sharing!
I wonder if you could toss them balsamic in there with them
Hi Ann,
I haven’t tried that, but it sounds great! :)
Can I use frozen sliced beets?
Hi Gilda,
Hmmm… I haven’t tried that, but I’m inclined to say no. However, if you give it a try, please report back!
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Just made these! First time making beet chips and they came out AMAZING!!! Thank you so much for sharing this!!!
This post is perfect timing for me. I also started container gardening this year and harvested a bunch of beets yesterday. I was going to pickle some, but this recipe sounds amazing. Have you tried doing this in a dehydrator by any chance?
Hi Lisa,
I have dehydrated beets and they are great! However, they are never quite as crispy as baked chips.
Yum! Thanks for the tip. No one but me likes beets in my family. These might change thier minds (so maybe I won’t share). I only did 1/2 a recipe and cooked 1 batch in my traeger. If you have a pellet smoker, recommend that! Temp at 300 and it took about 40 minutes. I also added some pepper.
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I’d like to know the weight of the “12 beets” required. Beets vary so much in size that I’m not sure my 12 = your 12!
Hi Donna,
I did not weigh them when I wrote the recipe, so I can’t really say. However, most of the beets we get are about the size of a racketball… larger than a golf ball, smaller than a baseball.
However, unless you are curious about the nutritional facts, the size doesn’t really matter for baking purposes.
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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.
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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!
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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.
I just cut them and after washing all the utensils, my hands were clean-no stains.
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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!
Thanks for the tip, I don’t have a mandolin either, my beets are sweating now. I will cook them a little long.
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.
Looking forward to giving this a try!
Great share!
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I wonder if this would work in the actifry
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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.
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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! :)
Had the same question and decided to scroll through the comments. Thanks for asking!
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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.
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. :)
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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!
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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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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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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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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!
Now I know why my first-ever attempt at beet chips was an epic fail! I will be trying your method next time.
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!
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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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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So beautiful!!! Love the before/after sweating picture—wow, makes such a huge difference!!!
I’ve never tried beet chips, this method reminds me of cooking eggplant though. Thanks for the tips!
Never eat that kind of chips, I see them on your facebook page, and I want share with friends this fabulous recipe
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!
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!
Great idea and such a guilt free snack!
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.
beautiful and healthy!!! These chips are right up my alley :)
Look those gorgeous beets! I’m so proud of you!
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 :)
superb…