Oven-Baked Beet Chips

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

Homegrown Beets Recipe

This past summer I experimented 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 altered the drainage on several containers to make the soil retain moisture better than they have in the past. I also planted produce I wasn’t sure would thrive in containers, just for the sake of curiosity.

My latest discovery was 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 this spectacular Oven Baked Beet Chips Recipe.

The Secret Trick To Beet Chips

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!

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 bake 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.

What Ingredients You Will Need 

The list of ingredients for this recipe is minimal, which makes this recipe very simple. The small list of ingredients for this recipe is as follows…

• Beets – They can be red, golden, or mixed varieties 
• Olive Oil
• Celery Salt or Sea Salt

How To Make This Beet Chip Recipe

Use your homegrown or farmer’s market beets all season to make the best Oven Baked Beet Chips Recipe you’ve ever tasted.

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. 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.
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 their 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.

Get the Complete (Printable) Oven Baked Beet Chips Recipe Below. Enjoy!

The Science Of “Sweating”

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.

Frequently Asked Questions 

How Do I Store This Recipe? 

The chips 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!

Can I Make A Smaller Batch?

This recipe can be easily halved to make a smaller batch. However, I like making a large batch we can munch on all week. In the recipe card, you can change the “servings slider” to find out how much of each ingredient you will need. 

Is There Another Type Of Oil I Can Use? 

Absolutely! You can use avocado or coconut oil instead of using olive oil. 

What Shelf In My Oven Should I Bake Them On?

When in doubt, always bake on the center rack. Some oven have hot spots on the top or bottom, based on whether they are gas, electric, or convection heat. It’s best to move both racks closer to the center when baking chips, for the most even bake.

Can The Slices Overlap At All On The Baking Tray?

They definitely need to be in a single layer to bake properly. Otherwise, you will have soft edges where they touch.

When You Say “Drain Off The Liquid” What Do You Mean?

This means pouring out any excess liquid from the beet slices. You can also shake off extra moisture to give them a headstart in the oven.

Why Are Some Of My Beet Chips Crispy And Some Are Soft?

This has to do with one of two issues. Either you cut them with a knife, instead of a mandoline slicer, so they are not all exactly the same thickness. Or your oven doesn’t bake evenly due to bad circulation or hot spots. Either way, remove the chips that are crisp from the baking sheet, then place the rest back in the oven for a few more minutes.

Other Amazing Veggie Chip or Snack Recipes 

• Baked Zucchini Chips Recipe 
• Baked Sweet Potato Chips Recipe
• Healthy Baked Banana Chips Recipe 
• Baked Kale Chips Recipe
• Healthy Baked Carrot Chips Recipe
• Baked Apple Chips Recipe
• Zesty Roasted Beet Hummus Recipe
• Crunchy Beet and Carrot Slaw Recipe
• Oil Free Baked Veggie Chips Recipe by The Big Man’s World

Print Recipe

4.80 from 30 votes

Leave a Review »

Oven Baked Beet Chips Recipe

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour 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

US Customary – Metric

• 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: 40IU, Vitamin C: 6mg, Calcium: 20mg, Iron: 1.1mg

Course: Snack

Cuisine: American

Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!