A Spicy Perspective

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!

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.

Beets

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

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
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!
Servings: 8

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

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

Serving: 0.75cup, Calories: 172kcal, Carbohydrates: 12g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Sodium: 678mg, Potassium: 400mg, Fiber: 3g, Sugar: 8g, Vitamin A: 0.8%, Vitamin C: 7.3%, Calcium: 2%, Iron: 5.9%
Course: Snack
Cuisine: American
Author: Sommer Collier

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86 comments on “Oven Baked Beet Chips Recipe”

  1. 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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  5. 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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  7. 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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  9. 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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  13. 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!

  14. 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.

  15. Looking forward to giving this a try!

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  20. I wonder if this would work in the actifry 

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  22. 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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  27. 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! 

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  29. 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.

  30. 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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  34. 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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  40. These look delicious!! How long do the chips last?. Thx 

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  48. Can you use coconut oil instead of olive oil?

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  54. 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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  59. 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!

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

  61. 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!

  62. 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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  64. 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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  67. So beautiful!!! Love the before/after sweating picture—wow, makes such a huge difference!!! 

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

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

  70. 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!

  71. 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!

  72. Great idea and such a guilt free snack!

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

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

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

  76. 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 :)