Baked Beet Chips

The other day, I got a new vegetable slicer and I have been slicing up any vegetable I have in the fridge ever since. I had a bunch of beets in the crisper and remembered tasting beet chips a long time ago. Thin, crispy, sweet and salty, beet chips are a great healthy snack.

To make sure that you do not have purple stained hands when working with beets, peel them under cold water. I sliced them 1/16 inch thick which, after baking, created the perfect crispy beet chip. They were baked low and slow so that they dry out. Serve them with buttermilk ranch dressing.

Beet Chips-text

Baked Beet Chips

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 3 -4

Ingredients

  • 4-6 beets , small or medium size
  • cooking spray (ie: Pam)
  • salt

Instructions

  • Preheat oven to 300F
  • Peel the beets under cold water.
  • Slice the beets into 1/16 inch slices using a food slicer or mandoline.
  • Place parchment paper on a baking sheet. Spray with cooking spray.
  • Lay beets out on the parchment paper. Spray the tops of the beets lightly with cooking spray. Sprinkle with salt.
  • Bake until the they dry out and are crispy, about 45-60 minutes.

 

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3 comments

  • […] I had a bunch of fresh beets in the fridge and I was curious to see how they would slice up. Considering that beets are a hard root vegetable, I was expecting that the slicer might struggle with them a bit. Not at all – these beets sliced up thin and I made some amazing baked beet chips. The recipe for these is here: Baked Beet Chips. […]

  • These beets chips are so cool!

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