These oven baked beet chips may become your favorite snack. The flavor is slightly sweet and earthy, salty, with a satisfying crunchy texture.
Tips for Making Oven Baked Beet Chips
- Choose beets that are similar in size. That way, the beet chips will cook evenly in the oven. Also consider choosing beets that are small enough to fit your food processor feed tube or mandolin blade.
- Be aware that beets are messy and can stain your clothing, counters, and kitchen linens. You may wish to wear gloves to prevent stained fingers. Take care to wipe up beet juice immediately.
- Use gold or white beets for beet chips to avoid the messiness. They still bleed, but not the shocking crimson liquid like the red ones.
How to Make Oven Baked Beet Chips
These oven baked beet chips are sliced thin, tossed with olive oil, simply seasoned, and baked in the oven until crisp.
A more detailed and printable recipe can be found at the bottom of this article, but these are the general steps for making crispy beet chips in the oven:
Step 1: Prepare the Beets
Wash and scrub the beets well, trim off the roots and stems. Reserve the tasty beet greens for another recipe.
Step 2: Thinly Slice the Beets
The quickest way to slice beets for chips is using a food processor with the slicing blade. Feed the beets into the feed tube one at a time. Apply some pressure with the feed tube and pulse to slice. Cut the beets to fit if necessary.
The second quickest way to slice beets is using a v-blade mandolin slicer. These are extremely sharp, so be sure to read the directions and use the food holder to prevent cutting your fingers. Consider using cut-resistant gloves to protect yourself from cuts.
You can also slice your beets with a knife. I will warn you, this is the absolutely messiest way. Ask me how I know. Keep a few inches of the stems to hold on to while you slice.
Aim for 1/16-inch (3 mm) thin slices. Thicker slices will take longer to crisp up in the oven, and will be more like a cracker than a chip, but will hold up well for dipping.
Step 3: Sweat Out Moisture
Freshly harvested beets contain a lot of moisture that can make your chips soggy. You can remove some moisture through a process called, “sweating.” Place the beets into a large bowl, sprinkle evenly with salt and let them sit for 10 minutes to sweat out excess moisture.
Step 4: Season the Beet Slices
After the beets have released extra moisture, drain the liquid, and pat the slices dry with paper towels. Drizzle the beets with olive oil and sprinkle with onion powder, garlic powder, and pepper. Toss to coat evenly.
Step 5: Bake Until Crispy
Spread the beets on baking sheets without overlapping and bake until the edges begin the dry and curl. Watch them carefully so they don’t burn.
Remove the pan from the oven and place the beet chips on a cooling rack. The beet chips will crisp up as they cool. While they are still warm, sprinkle more salt to taste, if desired.
Dig in while they are still warm or cool completely and store in an airtight container for up to 2 weeks.
- Scrub the beets and rinse well under running water. Trim off the beet tops and roots. Save the greens for other recipes.
- Preheat oven to 300˚F. Spray two baking sheets with non-stick spray or line with parchment paper.
- Use the slicing disk of a food processor, mandolin v-slicer, or knife to slice the beets thin, try to get them around 1/16-inch (3 mm) thin.
- Place the beet slices in a large bowl. Keep each color separate so the colors don't bleed.
Toss the beets with 1 teaspoon salt and let them sit for 10 minutes to sweat out excess moisture. Drain the liquid, and pat the slices dry with paper towels.
- Drizzle with olive oil and sprinkle with onion powder, garlic powder, and pepper. Toss to coat evenly.
- Lay the slices out in a single layer on the prepared baking sheets. Bake in a preheated oven for about 15-20 minutes until crisp up around the edges. Start checking after 15 minutes. Depending on the thickness of your slices and natural sugars in your beets, they may crisp up quicker.
- Remove the beet chips from the oven and cool on a cooling rack. The beet chips will crisp up as they cool.
- And add more salt to taste, if desired. Serve immediately, or cool completely and store in an airtight container for up to 2 weeks.
You May Also Like:
- How to Grow Beets
- 3 Succession Planting Tips to Maximize Your Harvest
- 14 Crops for Winter Food Storage
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