How to Make the Best Baked Beet Chips (My Friends are OBSESSED with These)

By Jess

0 from 0 ratings

Having healthy snacks on hand can be a big help during the holidays. Before you turn away at the mention of beets, let me tell you that in this recipe their flavor is actually quite neutral, especially with the addition of fresh rosemary and thyme. Some fruit and vegetable chips take a long time to dehydrate in the oven, but these take less than thirty minutes. This crispy treat is simple, fast, and also extremely good for you.

How to Make the Best Baked Beet Chips- one of my favorite Paleo snacks of all-time! My friends are OBSESSED with these.

How to Make the Best Baked Beet Chips- one of my favorite Paleo snacks of all-time! My friends are OBSESSED with these.

Beets may turn your hands bright pink, but they are loaded with health benefits. I couldn’t believe how many nutrients are packed into the little vegetables. Beets help to flush out toxins from your body. They are also high in fiber, potassium, iron, and vitamins A, B, and C. They help to improve blood flow, thereby lowering blood pressure. And best of all, they now come in the easily snackable form of a chip.

To form the chips, thinly slice the beets with a mandolin or a knife. I used a mandolin to get a consistent slice on the beets, because they bake more evenly when the chips are the same thickness. It also makes the prep more efficient. After slicing, toss the beet slices with just a little bit of olive oil. Lay the beets out in a single layer on two rimmed baking sheets. First sprinkle the beets with salt and pepper, followed by the chopped rosemary and thyme.

raw beets

The beets bake in the oven for anywhere between twelve and twenty minutes. I recommend checking the pans at around 12 minutes and watching closely to make sure the beet chips do not burn. They can get a little browned around the edges. And don’t worry about how crispy they are in the oven, because they will crisp up as they cool. Then they are ready to enjoy.

how to make beet chips
homemade beet chips

Healthy snacking is always a good idea. I didn’t know if I would like beet chips, since I’ve just recently starting eating beets at all. But I ate half the batch. So I have to implore you to try these even if you aren’t a huge fan of beets. Maybe you’ll like them so much that you eat the whole batch.


    • 4 medium beets, rinsed and scrubbed
    • 2 tsp extra virgin olive oil
    • Salt and freshly ground pepper
    • 4 sprigs fresh rosemary
    • 4 sprigs fresh thyme


  1. Preheat the oven to 350 degrees F. Peel the beets and thinly slice. Place into a large bowl and toss with the olive oil. Transfer to two rimmed baking sheets in a single layer. Sprinkle with salt and pepper. Chop up the rosemary and thyme and sprinkle over the beets. Bake for 14-18 minutes, until slightly browned. Remove from the oven and let cool. Chips will become crispier as they cool.


Serving Size





Print Recipe


Ask a Question 

  1. OK, I am really curious now. I do not like beets. It is truly like the only food I can’t stand so I am going to try these today. I will give a really honest opinion from someone who hates em.

    • I hated beets forever until I juiced a few one day and could not believe how great they taste fresh and raw. I realized later that my family always served canned beets at the dinner table. Difference of night and day! Now I use fresh organic beets in all kinds of recipes and can’t get enough of them.
      Caution, they’re addictive!

  2. Well, I left a comment yesterday saying I was going to try them and how much I hated beets. So…….I made them today and just as you said they have a pretty neutral flavor, sort of sweet really. I left mine in 18 minutes though and they did not get crisp. They are back in the oven to see if I can get them crispier. I can definitely consume beets this way. Thanks for the recipe!

  3. Do you know the thickness you used on your mandolin while making these? They look very thin from the pictures, but I was having a really hard time getting them to come out in whole circles when I was using a thin setting (but I’m also new to the mandolin, so perhaps that was my problem).

  4. I sliced my beets at 1/8 of an inch as 1/16 was too difficult to slice on the mandolin. I cooked for almost 25 min and the beets never really got crispy. Oven at 350 degrees. Not sure what I’m doing wrong. Some of the beets that were slightly unevenly sliced (slightly thicker on one side and thinner on the other) crisped on the very thin side but the other half was rather soft and flexible. They were all covered in oil as instructed but it felt like a bit too much oil, could that have been the issue? I actually love beets and was looking for a new variation from the standard boiled whole then sliced. Any suggestions?

    • Go with the thinner slices and you may also try a lower heat and longer time, basically dehydrating them for several hours. I would try 170° for 6 hours or so, until they are dry then you can turn up the heat to crisp them but keep an eye on them because the sugars in them will burn easily at the higher heat.

Leave a comment

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon