Beets often get overlooked in the snack aisle, but they have this deep, earthy sweetness that’s just waiting to be celebrated in a crispy form. Turning them into baked chips feels like a small act of rebellion—taking something humble and transforming it into something snackable without losing their natural charm. Plus, their vivid color makes every handful feel like a little burst of summer on a gloomy day.
These chips aren’t about perfection; they’re about embracing the imperfections—slightly uneven, a bit charred in spots, but irresistibly crunchy and full of flavor. I like to think of them as a way to enjoy beets beyond their usual roasted or pickled selves, giving them a new life that’s as satisfying as it is surprising. It’s a simple recipe, but it’s also a reminder that good things can come from just a few, honest ingredients.
Focusing on the overlooked art of turning humble, earthy beets into crispy, snackable chips that celebrate their natural sweetness and vivid color.
The story behind this recipe
- One afternoon, I was rummaging through my fridge and found a bunch of beets that were a little past their prime. Instead of letting them go to waste, I decided to slice them thin and bake them into chips. The process was messy—some slices curled, some burned—but the flavor was unexpectedly sweet and earthy, and the crunch was perfect. That moment made me realize how many humble ingredients deserve a second chance in the snack game.
- Since then, I’ve been experimenting with different seasonings and thicknesses, but this simple, no-fuss approach sticks. It’s become my go-to for a quick, vibrant snack on busy days, or when I want something that feels a little more special than regular chips. There’s a quiet satisfaction in turning something ordinary into something a little extraordinary—especially when it’s so easy to do.
- heading: The story behind this recipe
Key ingredients for perfect chips
- Beets: Their earthy sweetness is what makes these chips special. Use fresh, firm beets for the best flavor and color—avoid limp or cracked ones. Slice as thin as you can—this helps them crisp up nicely and look beautiful when baked.
- Olive oil: A light brush of good-quality olive oil adds just enough sheen and helps with crispness. If you want a leaner chip, skip it, but expect a slightly softer texture. Toss the slices gently to avoid breaking them.
- Salt: I like finishing with flaky sea salt for that burst of contrast, but you can experiment with smoked or flavored salts for a different vibe. Sprinkle sparingly before baking so it sticks and doesn’t overpower the beet’s natural flavor.
- Seasonings: Optional—paprika, garlic powder, or a pinch of cayenne can elevate these chips. Add after baking for a fresh burst of flavor, not before, to prevent burning. Keep it simple if you want the pure beet experience.
- Parchment paper: Lining your baking sheet prevents sticking and makes cleanup a breeze. Trust me, it’s worth it—nothing worse than trying to peel burned bits off a hot pan. Use a sheet that fits your tray well.
- Baking sheet: A sturdy, rimmed sheet ensures even heat distribution. Darker sheets can cause quicker browning—keep an eye on the chips in the last few minutes to prevent over-darkening.
- Optional: Vinegar or lemon juice: A tiny splash can brighten the flavor and help the chips stay crisp longer. Add it to the oil before tossing the beet slices for a subtle tang and extra crunch.
Spotlight on key ingredients
Beets:
- Their earthy sweetness and vibrant color make these chips visually striking. Slice thin for crispness and avoid cracked ones for even baking.
- Beets also behave differently during baking—expect some curling and caramelization, which adds to their charm and flavor complexity.
Olive oil:
- A light brush adds just enough sheen and helps with crispiness. Use good-quality, mild-flavored oil for best results.
- Watch the amount—too much oil can make the chips greasy, but a thin coating is key for that perfect crunch and flavor adhesion.
Notes for ingredient swaps
- Dairy-Free: Skip butter or creamy dips—these chips shine on their own or with a squeeze of lemon for brightness.
- Oil Alternatives: Use avocado or sesame oil for a nuttier flavor, but keep in mind they might alter the aroma and crispness slightly.
- Salt Variations: Substitute with flaky sea salt, smoked salt, or flavored salts like rosemary for a different punch of seasoning.
- Sweetener Add-ins: A light drizzle of honey or maple syrup before baking can add a hint of caramelization, if you like a touch of sweetness.
- Vinegar or Lemon: A splash before or after baking brightens the earthy sweetness—try apple cider vinegar or lemon juice for a fresh kick.
- Herb Seasonings: Sprinkle dried thyme, rosemary, or oregano after baking to add herbal notes without overpowering the beet’s natural flavor.
- Pepper and Spices: Experiment with black pepper, cumin, or coriander for extra warmth; add after baking to prevent burning.
Equipment & Tools
- Oven: To bake the beet slices evenly.
- Baking sheet with parchment paper: To prevent sticking and ease cleanup.
- Mandoline or sharp knife: To slice beets evenly thin.
- Brush or spoon: To coat slices with oil and seasonings.
- Wire rack or plate: To cool chips after baking.
Step-by-step guide to baked beet chips
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Have a sharp mandoline or a very steady hand with a knife ready. Mix a tablespoon of olive oil with a pinch of salt and optional seasonings—paprika or garlic powder work well. Wash and peel your beets, then slice them as thin as possible, about 1/16 inch or 1.5 mm, to ensure crispiness.
- Arrange the beet slices on the prepared baking sheet in a single layer. Use your brush or a spoon to lightly coat each slice with the seasoned olive oil mixture. Don’t overdo it—just a thin coat is enough. Space them out so they don’t touch. If slices are uneven, some might cook faster; keep an eye on them.
- Bake the chips for about 15-20 minutes. Check at the 10-minute mark: they should start to curl and turn a deep, vibrant red or magenta. Rotate the sheet if your oven has hot spots. Watch for a slight shimmer or crackling sound—they’re getting crispy. If they smell burnt or start to darken unevenly, remove them immediately.
- Once they’re golden around the edges and feel firm but not brittle, take the sheet out. Let them rest on the baking sheet for 2-3 minutes; they’ll crisp up a bit more as they cool. If some chips are still soft, give them a few more minutes, but watch so they don’t over-brown or burn.
- Transfer the chips to a wire rack or plate lined with paper towels to cool completely. They should be crispy and slightly brittle. Sprinkle with a little extra flaky salt if desired. Serve immediately or store in an airtight container for up to 3 days. Enjoy the satisfying crunch and earthy sweetness!
Let the chips cool completely on a wire rack. Serve immediately for maximum crunch, or store in an airtight container at room temperature for up to three days. For best texture, re-crisp in a 150°C (300°F) oven for 3-5 minutes if they soften.
How to Know It’s Done
- Chips are deep red or magenta, slightly curled, and crisp.
- They crackle when tapped and feel firm but brittle in hand.
- No burnt smell; edges should be lightly golden.
Baked Beet Chips
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside. Using a mandoline or very sharp knife, slice the beets into thin, even rounds about 1/16 inch thick. Place the slices in a bowl.
- In a small bowl, mix the olive oil with a pinch of salt and any optional seasonings you like. Using a brush or spoon, lightly coat each beet slice with the seasoned oil, ensuring an even, thin layer without drenching the slices.
- Arrange the beet slices in a single layer on the prepared baking sheet, making sure they do not overlap. This helps them bake evenly and get crispy all around.
- Bake the slices in the preheated oven for about 15-20 minutes. Keep an eye on them after 10 minutes: they should start curling and turn a vibrant deep red or magenta. They will crackle softly as they crisp up.
- Once the edges are golden and the chips feel firm and crispy to the touch, remove the baking sheet from the oven. Let the chips cool on the sheet for 2-3 minutes to allow them to firm up further.
- Transfer the chips to a wire rack or plate lined with paper towels to cool completely. Sprinkle with flaky sea salt while still warm for an extra burst of flavor. Serve immediately for the best crunch or store in an airtight container for up to three days.
Notes
Pro tips for perfect beet chips
- Thin Slices: Use a mandoline for consistent, paper-thin slices that crisp up evenly and look striking.
- Even Coating: Lightly brush slices with seasoned oil to promote crispness and prevent sticking—less is more here.
- Watch the Time: Check chips around 15 minutes; they should be deep red, curled, and crackling without burning.
- Cool Completely: Let baked chips rest on a rack to firm up fully and retain their crunch—resist the urge to eat immediately.
- Adjust for Stubborn Chips: If some are soft after cooling, pop them back in a 150°C (300°F) oven for 3-5 mins to re-crisp.
Common mistakes and how to fix them
- FORGOT to adjust oven temperature → set it exactly to 180°C (350°F).
- DUMPED slices too thick → ensure slices are about 1/16 inch for crispiness.
- OVER-TORCHED chips → remove when edges turn golden, not dark brown.
- MISSED flipping during baking → rotate tray halfway for even cooking.
Quick fixes and pantry swaps
- When chips are uneven, slice thinner for uniform crispness.
- DUMPED too many slices on tray? Use multiple sheets for space and even baking.
- OVER-TORCHED edges? Reduce oven time and check frequently, crackling is almost there.
- Splash a little water on burnt spots to cool and prevent further burning.
- heading
Prep, store, and reheat tips
- Prep the beet slices a day ahead—store them in airtight container in the fridge to prevent browning and moisture absorption.
- Keep baked chips in an airtight container at room temperature for up to 3 days; they stay crispy if kept dry and sealed.
- Reheat chips in a 150°C (300°F) oven for 3-5 minutes to revive crispness; listen for that crackle and watch for slight shimmer.
- For longer storage, freeze baked chips in a sealed bag up to 1 week—note they may lose some crispness upon thawing.
- Chips are best enjoyed fresh, but if they soften, a quick re-crisp in the oven restores crunch and aroma.
Top questions about baked beet chips
1. How thin should I slice the beets?
Thin slices, about 1/16 inch, are key. Use a mandoline for consistency and crispiness.
2. What’s the ideal baking time and temperature?
Bake at 180°C (350°F) for 15-20 minutes. Check early for curling and color, and remove when edges are golden.
3. How do I know when the chips are done?
They should be deep red or magenta, crispy with a slight curl, and crackle when cooled.
4. How long do baked beet chips stay fresh?
Store in an airtight container at room temp for up to 3 days. Reheat in a 150°C (300°F) oven to crisp.
5. My chips are soft, what can I do?
If they soften, pop them back in a 150°C (300°F) oven for 3-5 minutes to re-crisp.
6. Can I skip the oil?
Use good-quality olive oil for a light coating. Skip if you prefer a oil-free, softer chip.
7. Can I use different seasonings or salts?
Yes, you can experiment with smoked or flavored salts for a different taste profile.
8. What kind of beets work best?
Beets behave differently based on freshness and size. Use firm, fresh beets for best color and flavor.
9. Can I prep the slices ahead of time?
Yes, slices can be prepared a day ahead and stored in the fridge, then baked fresh for crunch.
10. What common mistakes should I avoid?
If chips are uneven or burnt, adjust oven time, check early, and slice evenly for next batch.
These baked beet chips remind me that simplicity often yields the most surprising pleasures. Their earthy sweetness and crispy texture make them a snack that’s both satisfying and visually stunning, especially when you need a little bright color on a dull day.
Sharing this recipe feels like passing along a small secret—how humble beets can transform into something delightful with just a bit of heat and patience. It’s a reminder that the best snacks are often born from improvisation and a willingness to embrace imperfections.