Oven Baked Beet Chips Recipe + Video
User Reviews
4.8
Oven Baked Beet Chips Recipe + Video
Description
This recipe transforms whole beets into crisp, thin chips by slicing them about 1/16-inch thick using a mandolin. The thinness allows the beets to bake evenly and become crunchy without peeling, as the skin softens and is barely noticeable after baking. Tossing the slices in olive oil and celery salt before letting them rest allows the beets to release juices, which helps maintain their form and adds a subtle seasoning.
Baking at 300°F gently dehydrates the beet slices over 45 to 60 minutes, taking care to avoid browning and preserve the natural color. After baking, the chips are crisp with a mild earthy sweetness and a delicate saltiness accented by celery salt. This slow cooking process creates a satisfying crunchy texture uncommon in roasted beet recipes.
These beet chips serve well as a snack or accompaniment to dips and are visually appealing due to the vibrant reds or golds possible depending on beet variety. They can be stored and enjoyed throughout the week, making them a convenient homemade alternative to store-bought chips.
To make smaller batches, halve the recipe. Monitor chips closely near the end of baking to prevent overcooking. Handling the thin slices carefully is important to avoid breakage during preparation and baking.
Ingredients
- 12 beet 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
- You can halve the recipe to make a smaller amount suitable for fewer servings.
- Allow beet slices to sit in oil and salt before baking to help preserve shape and color.
- Check chips at 45 minutes and bake longer only if needed to avoid browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 172kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 678mg | 28% |
| Potassium | 400mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 20mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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