When you’re craving a salty, savoury snack, give these baked beet chips a try. They are low in calories, but packed in nutrients, making it a perfect go to snack.
Beets pack an impressive punch. They are nutritionally dense, containing calcium, iron, protein and fiber. Some studies have even suggested that beets help decrease your risk of colon cancer and heart disease. With their beautifully vibrant colour, delicious flavour, and health benefits, who couldn’t use more beets in their life?
How to make beet chips
Start by slicing your beets, very thin.
I use a Veggie Bullet to get perfectly thin and even slices but a mandolin slicer will also work. Or, you may also slice by hand. Just try to make your slices as thin and even as possible for even baking. Once sliced, place them in a bowl and toss with the oil and seasoning.
Then spread the chips into a single layer on your baking sheet with plenty of room in between and bake. These chips will come out crispiest if they are not touching.
Once baked, serve with your favourite dipping sauce, or enjoy plain.
More beet recipes
- Pink Beet Pancakes [V+GF+Oil Free]
- Creamy Beet Soup with Dill & Cashew Cream
- Beautiful Beet Hummus [V+GF]
- 4 small beets peeled
- 1 tsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp rosemary
- Cashew Cream for dipping
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- Slice your beets as thinly as possible. I used the slicer on my Veggie Bullet. If you do not have a slicing tool, you may slice by hand.
- Add the sliced beets, oil, salt and rosemary to a mixing bowl and toss to combine. Then place on your prepared baking sheet in a single layer and bake for 15 minutes. Remove from the oven, and flip your chips and bake for 5 more minutes.