beet chips

Who knew veggies transformed, could be so wicked?  I didn’t and was pleasantly surprised.  This recipe is super easy and similar to that of my ‘sweet potato’ chips, but I thought I would post anyways.  Having  tried both recipes now (and many versions of each), I have to say I am actually a bigger fan of the ‘beet chips’.  They seem to get a little crispier than the sweet potato ones, and I really fell in LOVE their ‘earthy’ flavour.  I had to literally chase ‘the duster’ out of the kitchen, as he was sneakin’ a few too many taste tests!

We ended up making a pretty big batch, but ‘we’ (yes, I admit I was fully guilty here too)  kept eating them along the way, as I mentioned.  So addictive and delicious.  All that was left, when it came time for the blog photo, is what you see in the picture.  Hehe.  I have suggested this a couple times now, but if you do not yet own a madoline slicer, go grab.  They aren’t super expensive, but really are a time and energy saver for sure!  Also, when making different veggie chips, they are a big player in ensuring that the slices cook much more evenly.  Each chip ends up being the same-ish thickness.

beet chips
Recipe type: snack, appetizer
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • yellow golden beets – unpeeled (can use other varieties as well) – quantity varies depending on size of batch you wish to make
  • coconut or olive oil
  • coarse sea salt and ground pepper
  • assorted spices and herbs, as desired
  1. scrub beets thoroughly
  2. use a mandoline to evenly slice the beets
  3. put them in a bowl and coat with coconut or olive oil/spices
  4. use hands to make sure everything is all mixed together and all sides are coated well
  5. take some parchment paper and line a baking sheet
  6. place the sliced beets on the baking sheet in a single layer, making sure they are not overlapping
  7. heat oven to 250-300 degrees
  8. place the beets in the oven and cook until golden brown and crispy!
  9. note – you really do need to keep a close eye on them, as they can burn in no time
  10. use thongs to flip them every 10 minutes or so
  11. when fully baked, remove them from the oven and allow to cool on another piece of parchment paper or a wire rack (helps in getting the ‘crispy effect’ to it’s fullest!)
  12. enjoy!

When we made these, we did 3 different flavours. They were plain (sea salt and pepper), chili spice and rosemary. All so yum! To top of this fab snack, we dipped them in some homemade guacamole! Again, this is one of those recipes that is just WAY too simple and tasty not to make. Play around and invent your own fancy flavs for your fam to enjoy. A guaranteed hit…and awesome party snack!

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About Cindy
Living life and eating paleo styles. Thrive on helping people become more healthy and in tune with their body. Enjoy creating recipes that are made with LOVE.


  1. Tim Huntley says:

    These look tasty. I will definitely plant more beets this year.

  2. I bet these would look super awesome if you used candied beets

    • Cindy Sexton says:

      what do you mean by ‘candied beets’? they were awesome as is…no need to add sugar to them if that is what you mean.

  3. Kaitlyn says:

    Roughly how long did they take in the oven? 20-30 min? 30-45? longer?

    Also, have you (or anyone else) ever tried dehydrating beets? I’m curious to know how they turn out this way.

    • Cindy Sexton says:

      Hi Kaitlyn…
      Good question. I would say that they roughly took 30 mins or so. If sliced thin, they will cook quickly, so super important to keep an eye on them. =) I have not tried dehydrating them, as I don’t own a dehydrator. I am sure many ppl have though. My guess might be that they would turn out nice as well…maybe a little more dry, but not 100% sure. Do you have a dehydrator?

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