Easy Oven-Baked Beet Chips - Last Ingredient (2024)

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Table of Contents

• The Best Beets for Chips
• The Ingredients
• How To Make Oven-Baked Beet Chips
• Why Aren’t All The Beets Ready At Once?
• Serving The Chips
• FAQs
• More Crunchy Snack Recipes
• More Beet Recipes
• Oven-Baked Beet Chips Recipe

The Ingredients

This is what you need for the recipe:

• Beets: As mentioned, you can use a variety of beets, but it is perfectly fine to stick with a single kind. This snack recipe is a great way to roast beets if you end up with a lot in your weekly CSA.
• Olive oil: With any recipe that doesn’t have that many ingredients, it is important to use high quality extra virgin olive oil.
• Kosher salt: Not only is the kosher salt for pre-seasoning the chips before you bake them, but they have another job too. The salt helps to draw out some of the moisture from the sliced raw beets.
• Black pepper: I am a big fan of salt and pepper potato chips, so I like seasoning these baked veggie chips with black pepper.
• Flaky sea salt: My go-to finishing salt, flaky sea salt such as Maldon is a good match for the crunch of these chips.
• Chives: For light oniony flavor, sprinkle on minced fresh chives with the salt and pepper.

How To Make Oven-Baked Beet Chips

Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.

Prep and cut the beets. Trim off the beet greens. Wash the beets under cold running water over the sink. Rub off any dirt. Then slice the beets 1/16-inch thick. It is easiest to do this with a mandolin. Or use a sharp knife.

Toss the beets in olive oil and kosher salt in a bowl. Let them sit for 15-20 minutes to get some of the moisture out. Keep different color beets in separate bowls to prevent them from staining each other.

Arrange the beets on the sheet pans. Make sure they are not overlapping. If all the beets won’t fit on the pans, then cook them in batches.

Bake the beet chips until they are mostly dried and crisp, about 15-18 minutes. They will continue to crisp up when you take them out of the oven. If some chips are browning faster than others, take them off the pan and continue roasting the others.

Why Aren’t All The Beets Ready At Once?

This is one of those recipes where you should be hanging around by the oven with the light on. There are a couple reasons why it can be tricky to perfectly time every chip on a sheet pan to be ready at the same time:

• Different amounts of moisture in the beets: No matter if you are using all red beets or golden beets, the amount of moisture can vary between them. I try to sweat out some of that liquid by letting the raw beets sit seasoned in kosher salt before I bake them.
• Not all the chips are cut at the exact same thickness: Even I find it tough to get perfect evenly sliced beets out of my mandolin. It takes some practice with this gadget or cutting them this thinly with a knife.
• Inconsistent oven temperature: Depending where you are in the oven, there can be hot and cold spots. And this can affect the timing of the chips. Again, keep an eye on the chips, if some are ready faster than others, use tongs to take them off the pan.