baked BEET chips with variations Recipe

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Beet chips baked low and slow to addictive perfection.

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Servings: 24 slices


  • . > (American / Metric measures) <
  • . 2 medium-large, whole, raw beets, skin on
  • . generous sprinkle of fine sea salt
  • . drizzle of e.v.Olive Oil
  • .
  • . Vegetable variation:
  • . Carrot or Parsnips: cut in half and then into medium lengthwise slices
  • . Sweet potato: cut medium lengthwise slices
  • . Turnip: cut into round slices
  • . Potato (Yukon): cut into round slices. First soak the slices into a large bowl of cold water to eliminate the starch. Then, place the slices onto a brown paper to pat dry before coating with salt and oil.


  1. . No oven pre-heating is required. Position the rack in the center of the oven. Prepare a jumbo baking pan lined with parchment paper. Set aside.
  2. . Cut the smallest tip of the beet.
  3. . By pressing hard enough, start using the Mandolin to make thin slices. A very sharp knife can also be used. Keep only the largest slices. Use the small remaining parts for other recipes.
  4. . In a large bowl, place the sliced beets and sprinkle the sea salt and drizzle the oil. Turn and toss the slices until completely coated.
  5. . Evenly place the beets onto the pan making sure that they do not overlap.
  6. . BAKE them starting in a cold oven. Set the heat at 225F/ 110C/ Gas1/4 for about 2 hours.
  7. . Remove the pan from the oven and wait about 5 minutes before serving.
  8. . Note: If by chance you don’t eat them all in one serving, they will become soft. If it's the case, place them back into the oven at 325F for 5 minutes to get the crisp back. Remove pan from the oven and let them rest 5 more minutes before serving.
  9. . Happy healthy snacking from Claudia's


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