How to Make Beet Chips

Monday, February 1, 2016

Beet Chips

Beets are one of the mainstay veggies in our garden. With names like Bull’s Blood, Boro, Merlin or Golden how can anyone not have them growing as long as weather will allow. They are full of vitamins and nutrients, and work well cooked in a variety of ways. It only takes a few beets to make a tasty filling side dish. We plant them in all seasons. There’s even a small bed of them growing right now.

Root veggies are a favorite at our house. They are roasted, braised, baked, smashed and now made into chips. Yes, that’s right…beet chips! Terra Chips are one of our favorite snacks, but at over $4.00 a bags they are a bit pricey to eat with any regularity, so we set out to create our own, and discovered how very easy they are to make.

Follow these simple steps and you’ll be eating the most delicious chips ever in just 30-minutes. They are our guilty pleasure because they don’t have the fat and calories of potato chips. Or…at least that’s what we tell ourselves.


6 small to medium beets, peeled and sliced thin

2 Tbsp olive oil

Fine sea salt

Black pepper (optional)


Peel beets and thinly slice using a Mandoline

Place beet slices in a large bowl and drizzle with olive oil, then toss to coat.

On a parchment lined cookie sheet, arrange beets in a single layer.

Bake in a 350 oven for 25-30 minutes.

Remove and blot any excess oil, then sprinkle with sea salt. Add pepper if desired.


For another great chip idea try the above recipe using sweet potatoes for a truly decadent snack that won’t leaving you feeling guilty.

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