Name: Irresistible Crispy Beet Chips: A Flavorful Snack Delight
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: International
Ingredients: 3 medium beets (about 450 g), washed and peeled; 1½ tablespoons olive oil; ½ teaspoon sea salt; ¼ teaspoon black pepper; ¼ teaspoon garlic powder (optional); ¼ teaspoon smoked paprika or chili powder (optional)

Why You’ll Love Irresistible Crispy Beet Chips: A Flavorful Snack Delight Recipe

This recipe is simple, wholesome, and incredibly satisfying. It uses minimal ingredients, yet delivers bold flavor and a beautiful crunch. The natural sweetness of the beets shines through, making these chips perfect for snacking, entertaining, or adding a crunchy element to meals. They are easy to customize with different seasonings and suitable for all ages.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beets (red, golden, or mixed varieties)
Olive oil
Salt
Optional seasonings such as black pepper, garlic powder, or paprika

Directions

Preheat your oven to 300–350°F (150–175°C) so the beet slices bake slowly and evenly without burning.
Scrub the beets clean and peel them if desired. Slice the beets very thinly using a mandoline or a sharp knife for best results.
Place the beet slices in a bowl and toss them with olive oil and salt until lightly coated. Let them rest for 15–20 minutes to help release excess moisture.
Arrange the slices in a single layer on parchment-lined baking sheets, making sure they do not overlap.
Bake for 35–60 minutes, turning the slices halfway through if needed. Watch closely near the end to prevent burning.
Remove from the oven and allow the chips to cool completely. They will continue to crisp as they cool.

Servings and timing

Servings: Approximately 3–4 servings
Prep time: About 15 minutes
Cook time: 35–60 minutes
Total time: Approximately 50–75 minutes

Variations

Spicy Beet Chips: Add a pinch of cayenne pepper or chili powder before baking.
Herb-Infused: Sprinkle dried rosemary or thyme for an aromatic twist.
Savory Twist: Add garlic powder or onion powder for deeper flavor.
Sweet and Savory: Lightly dust with cinnamon and a small amount of sugar for a sweet version.

Storage/Reheating

Allow the beet chips to cool completely before storing. Keep them in an airtight container at room temperature for up to a few days. If the chips lose their crispness, reheat them in a 300°F (150°C) oven for 5–10 minutes to restore their crunch.

FAQs

What type of beets work best for chips?

Red, golden, or mixed beets all work well. Each variety offers a slightly different flavor and color.

Do I need to peel the beets?

Peeling is optional. The skins are thin and usually not noticeable once baked.

How thin should the beet slices be?

Very thin slices work best, ideally about 1/16 inch thick, to ensure even crisping.

Why did my beet chips turn soft?

Chips may turn soft if the slices are too thick or if excess moisture was not released before baking.

Can I use a knife instead of a mandoline?

Yes, a sharp knife works fine, but aim for very thin and even slices.

What oil can I use instead of olive oil?

Avocado oil or another neutral oil can be used with similar results.

Can I add different seasonings?

Absolutely. Feel free to experiment with spices, herbs, or seasoning blends.

How long do beet chips stay fresh?

They are best enjoyed within a few days when stored in an airtight container.

Can I make these beet chips in advance?

Yes, but for the best texture, make them close to when you plan to serve them.

Are beet chips a healthy snack?

Yes, baked beet chips are a lighter alternative to fried snacks and retain many nutrients from the beets.

Conclusion

Homemade crispy beet chips are a colorful, flavorful, and satisfying snack that is easy to prepare at home. With minimal ingredients and endless seasoning options, they are perfect for casual snacking or serving to guests. Once you experience their natural sweetness and crunch, these beet chips are sure to become a regular favorite in your kitchen.