Craving a salty 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. Now that’s impressive! With their beautifully vibrant colour, delicious flavour, and health benefits, who couldn’t use more beets in their life?
I like to serve my baked beet chips mine with dairy free sour cream, but feel free to try out other dips as well. Or just enjoy them plain. Either way, they make for a perfectly healthy and delicious evening snack, or appetizer.
Make sure to slice your beet chips very thin!
I use a Veggie Bullet to get perfectly thin and even slices. If you don’t have a Veggie Bullet, 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. Then spread the chips into a single layer with plenty of room and bake. These chips will come out crispiest if they have room and are not touching.
Want more beet recipes?
- 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.