Oven Baked Beet Chips are a delicious, salty, and naturally-sweet snack!
A couple of months ago, my husband Jack was cooking dinner for us while I drove our daughter home from one of her after-school activities. He wanted to make a quick side dish, and spotted some fresh beets in our refrigerator drawer.
Jack sliced the beets with a mandoline, then tossed the thin slices with olive oil, salt and pepper. He spread the beets on a sheet pan lined with parchment paper and baked them in the oven at a high heat until they were crispy and caramelized.
I honestly don’t remember what entrée Jack served for dinner that night, but for months I’ve been thinking about those delicious Oven Baked Beet Chips! So, I suggested we make them again to share here on A Family Feast (as well as to enjoy again ourselves).
These Oven Baked Beet Chips are incredible! The natural sweetness of the beets really intensifies as the super-thin slices bake and caramelize in the oven. You can leave your Oven Baked Beet Chips a little chewy, or continue baking them until super crisp – the choice is yours!
You can make this beet chips recipe with red or golden beets. The red beets will get darker in color – if you like them crispier, they turn almost black in color as they caramelize. But don’t be put off by that – the dark, crispier beet chips are my favorite!
As soon as your Oven Baked Beet Chips come out of the oven, sprinkle them with kosher salt and dig in! Leftovers can be reheated in the oven.
Tips for Making Oven Baked Beet Chips
When buying beets for your oven baked beet chips, select beets that are similar in size. That way, the beet chips will cooking more uniformly in the oven.
We also selected smaller, whole beets so that they would fit on the blade of our mandolin. Very large beets may need to be cut in half to fit on your mandolin, so the shape of your baked beet chips won’t be perfectly round. (They will still taste great even if they aren’t perfectly round!)
Store your leftover Oven Baked Beet Chips in an air tight container. They may soften while stored, so simply heat them back up in the oven until crisp again.
You may also like these other beet recipes:
Disclosure: This post contains affiliate links.
Feel free to cut back on the number of beets you prepare for this recipe.
2 ½ pounds fresh red beets (smaller beets will bake and crisp up quicker than larger beets)
6 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Additional kosher salt to sprinkle over finished chips
We suggest using food-safe rubber or latex gloves when handling red beets to avoid staining your fingers and hands.
Peel and trim beets. After trimming and peeling, you should be left with about two pounds.
Add oil, salt and pepper to bowl and gently toss and separate each slice so each and every one gets coated.
Preheat oven to 450 degrees F.
Bake one or two pans at a time for about 15-20 minutes (25 minutes if baking two pans at once), flipping the slices half way and rotating the pans too. Sprinkle with kosher salt while hot.
At this point, you may need to remove some of the crispy pieces and continue baking the less cooked pieces that still need more baking time to crisp up. (Letting them sit on the hot pan for five more minutes did crisp up a few more pieces.) We found that if we removed the crispy pieces on each pan, we had enough pieces left that needed more baking time that we could combine onto one pan. That combined pan baked for another five minutes or so.
Served immediately. Reheat any leftover beet chips to warm and crisp up again.