Crunchy Garden-Fresh Beet Chips
Transform fresh beets into irresistibly crunchy chips with this simple oven-baked recipe! These vibrant, healthy snacks are seasoned with celery salt and baked to perfection. A nutritious alternative to store-bought chips that's surprisingly addictive and budget-friendly.
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Servings: 6
Calories: 165kcal
Equipment
Ingredients
- 12 beets red, golden, or mixed
- 1/2 cup olive oil
- 2 teaspoons celery salt or sea salt
Instructions
- Preheat oven to 300°F and line baking sheets with parchment paper.
- Wash beets thoroughly, trim tops, and slice very thinly (1/16-inch) using a mandoline slicer.
- Toss beet slices with olive oil and salt in a large bowl; let sit 15-20 minutes to release juices.
- Drain excess liquid and arrange slices in a single layer on prepared baking sheets.
- Bake for 45-60 minutes until crisp but not browned, checking frequently during the last 15 minutes.
- Cool completely before transferring to an airtight container for storage.
Notes
Use a mandoline slicer for uniform thickness to guarantee even baking and consistent crispiness
Keep different colored beets separate when tossing with oil to prevent red beets from staining lighter varieties
Watch chips closely during the final 15 minutes of baking to prevent burning as they can go from perfect to overdone quickly
Chips may seem slightly soft when hot but will crisp up completely as they cool
Store in an airtight container for up to one week at room temperature
For extra flavor, experiment with different seasonings like garlic powder, rosemary, or smoked paprika
If beets aren't crisping properly, reduce oven temperature and extend baking time rather than increasing heat
Nutrition
Calories: 165kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 420mg | Potassium: 385mg | Fiber: 4g | Sugar: 8g