Baked Beet Chips

in Snacks


Life tweaks. They’ve happened this week.

It’s weird how much better these little tweaks make you feel. First one: I’ve worked out every day this week. I’m not gonna make some unrealistic statement and say that this is how I’m living from here on out, but good gracious does it make me feel giddy.

Second tweak: I’ve cut out coffee. I know. I know. I can’t believe I just wrote that. It wasn’t planned. I woke up Monday morning and got some tea instead of coffee. And then I did the same thing the next day. And the next day. And now, it’s Friday and I feel like I have more energy than I’ve had in months. In months I’m guessing this won’t last for long–the taste of coffee is a long time love.

I decided to keep up with the health-ish, unusual track that I’m on and snack on some beets. (I honestly don’t even know who I am right now.) I hate beets. I think they taste–for the most part–like dirt. Like, the actual earth. People put a bunch of goat cheese on them and avocado and think they’re delicious. Datsss cool. I’m just not one of those people.

But I do love those Terra chips. You know those? They’re like $6 a bag from Whole Foods and they’re filled about a quarter of the way? Yeah. Well, the beet chips–surprisingly–are my favorite. It’s unexplainable.

Turns out slicing some beets and baking them is waaaay cheaper than buying a big bag of pre-sliced and pre-baked ones.

I made one batch last week and one batch yesterday. Pro-tips: Martha’s method with placing a baking sheet on top of the chips to keep them flat is a winner. She’s too smart.

Also, only take the beets out of the oven when they’re pale. Their color will turn from a deep beet red to a pale beet red. This is confusing in text, I’m sure, but if you take the dive and make these, you’ll see the difference when you do an oven peek.

So, join me on this strange journey. Grab a mandoline. Slice up some pretty golden beets and maybe a few red beets.

Toss them with very little olive oil. Sprinkle on a some sea salt. Baked them.

And boom. Healthy snacking. It’s happening.

Baked Beet Chips

Print this recipe!

4 medium beets
2 teaspoon extra-virgin olive oil
Sea Salt

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil. The beets should have a very thin coat.

2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Sprinkle with a small amount of sea salt.

3. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened and pale in color. Note: Pretty much all of mine needed the full extra 20 minutes of baking time. Transfer to a wire rack; chips will crisp up as they cool.

Adapted from Martha Stewart

{ 101 comments… read them below or add one }

Paula January 18, 2012 at 1:09 pm

I love beet chips SO much! I did not know that it worked to well in the oven. Thank you!!

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Kimberley January 18, 2012 at 1:57 pm

You’re the best. I’m with you on all of this – except coffee. These beet chips are so pretty! I only just realized that beets are a vegetable I don’t particularly love, but these are a little too alluring.

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kelly @ paper doll theory January 18, 2012 at 4:59 pm

ooo love the colors. it also looks delicious. i think beets are very underrated.

love kelly

http://www.paperdolltheory.com

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Tara January 18, 2012 at 6:42 pm

I just had Root vegetable chips at a restaurant last weekend and beets was one of them- they were my favorite! I was trying to figure out how I could make them and bam- there you were on pinterest! Can’t wait to try these! Thanks! wondering if you could do the same with sweet potatoes?

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Adrianna January 18, 2012 at 6:45 pm

Pretty sure it’ll work. As long as you have a mandoline and a couple baking sheets you should be good to go!

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emmycooks January 18, 2012 at 11:55 pm

Yes! I actually did this with sweet potatoes last week and they made awesome, crunchy chips! I hadn’t read the 2-pans tip but I didn’t mind the sides ruffling up a bit. I’ll try beets next!

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jess January 20, 2012 at 12:43 pm

I have canned beets? Do you think they would work?

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Adrianna January 20, 2012 at 12:51 pm

I kinda don’t think they will. Canned beets usually have way more moisture than fresh ones. If you did use them, I’m guessing you’d need to double the baking time.

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sarah January 26, 2012 at 2:58 pm

these sound awesome! I keep talking about making veggie chips, but never quite get round to it! But today I shall buy a mandolin and some beets and have a go!

I’ve started my own blog too – check it out at http://www.citygirlgoescountry.tumblr.com

x

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Anne February 5, 2012 at 11:29 am

My first batch has flopped (oops too much oil. and I thought I’d try my food processor that slices about 1/8″ rather than doing it by hand – the result was more like thin roasted beets), but I did get a few uneven pieces that did get at least half-crispified are amazing! I looove beets and have never had beet chips before but even my mild failure has made me a convert. I will probably buy a mandoline just so I can make these again and have them crunchy, but I would probably even try cutting five pounds of these by hand, they’re so yummy. Thanks for the recipe! I manage to stick to reasonable amounts of black tea these days, except when I visit my parents and their Keurig machine. Then it’s all over. p.s. You’re beets are so cute and round! The beets from my CSA here in New England are huge, so I have lumpy half-moon slices. :)

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Kay February 10, 2012 at 9:56 am

I’m “one of those” that think cilantro tastes like soap. I made homemade salsa once and it tasted terrible. I couldn’t believe how bad it was. I started retasting my ingredients to find out what was bad….and finally narrowed it down to the cilantro. I can usually eat everything that restaurants fix because there is not much cilantro in their recipes. It’s weird I know!!

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Ashley March 15, 2012 at 12:53 pm

Can you use canned beets?

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Adrianna March 15, 2012 at 10:23 pm

I’m afraid not. Canned beets have a ton of moisture. If you did I think you’d need a dehydrator.

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j March 28, 2012 at 7:19 pm

i’ve been wanting to make these for a while but didn’t want to splurge on a mandoline. i found one the other day at a salvation army for 2 bucks and it’s brand new with accessories. i’m so excited! now i have to try making these! i’m sure they’ll be delicious because i love beets!

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Adrianna March 28, 2012 at 9:13 pm

A+ find!

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Maria E. March 30, 2012 at 2:03 pm

I have to try this. The only this is that I’ll have to get my husband to do the slicing. I’m petrified of the mandoline so he does the slicing when we make scalloped potatoes. I’m not sure how he’ll feel about slicing up beets though.

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Jenn April 27, 2012 at 7:02 pm

Oh I am all over these. What type of mandoline do you have? Love to make me up some of these and maybe even rutabaga chips but of course need a mandoline that’ll be tough enough for root veggies!

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Andrea July 18, 2012 at 3:11 pm

Help!! I have failed massively on these chips. They are either still floppy or burnt and vanish to dust when you pick them up.

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Adrianna July 18, 2012 at 3:55 pm

Hmm…did you do the two baking sheets?

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Yolanda July 21, 2012 at 9:07 am

I’ve been reading about all these different kind of chips to make and they sound really good. How long can they be stored/kept and if possible how can they be stored?

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Deidra July 25, 2012 at 7:51 am

WOW LOL, I thought I was the only one that detected an “earthy” taste to beets. I do love beat chips though, and I will try making them. Thanks for this post ladies:)

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Alyssa July 25, 2012 at 12:22 pm

I JUST bought a mandoline off of Amazon today after making the beet chips. I cannot cut an even slice by hand so it made baking time and texture with the beets WAY off. THey still tasted really good but they were not a chip. I WANT A BEET CHIP!! lol! AND other kinds of chips. I’ll let you know how it goes! Thanks for posting your recipe!
Alyssa
handsalwayscreating.blogspot.com

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Adrianna July 25, 2012 at 3:35 pm

Ahhh yes, I think you definitely need a mandoline for this one. They need to be thin in order to turn into a chip. Good luck!

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Kaitlin July 25, 2012 at 1:40 pm

Hi Adrianna! First off, I love your blog. It is just so cute :) Quick question regarding mandolines … do you suggest any one brand? I used to have a Pampered Chef one years ago and now looking on Amazon.com I am a little overwhelmed with all of the options. Any suggestions would be greatly appreciated :)

Thank you!

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Adrianna July 25, 2012 at 3:34 pm

Hey Kaitlin! Thank you! YAY! I don’t really have a brand preference. I use this one, it’s definitely not the best but it was only $20. Does a decent job and you can’t beat the price. Hope this helps!

http://www.amazon.com/Progressive-International-HG-52-Adjust-A-Slice-Mandoline/dp/B001QGPHXM/ref=sr_1_11?ie=UTF8&qid=1343255668&sr=8-11&keywords=mandoline+slicer

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Jennifer Miller August 6, 2012 at 2:40 pm

I agree with you. I think beets taste like dirt. My husband and daughter, however, love them. We’re growing them in the garden and they are about ready. I will pickle most of them, but I can’t wait to try this recipe!

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Shana August 18, 2012 at 5:52 pm

I just tried this and mine were burned after only a few minutes into the second half of cook time! Some on the inside of each pan were still uncooked, but they got burned spots before they were even pink. Do you have any tips on how Ican fix that? Maybe my racks were in the wrong spot, or should I try a lower temp?

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brianna August 21, 2012 at 6:53 pm

…are you sure you aren’t cutting them 1/8″ thick?
I have done 1/16 twice in a row. My mandoline won’t cut an even slice on this setting, so it comes out slightly thinner on one end. As a result the beet chips end up scorching on one side every time, and they look overall way thinner than the ones in the pictures.

Also, are they supposed to be slightly wetter when you pull them out than you want them to be? it seems like mine continue to dry out a fair amount after I pull them. If I look at paleness alone, I get closer than if I try and gauge how soggy they are at the time I pull them from the oven…

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notesontea January 10, 2013 at 3:35 pm

Simple, easy recipe. Delicious result.

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Elizabeth Hajost January 21, 2013 at 2:15 pm

I can’t remember the show but I think I saw a chef make the baked beet chips without peeling them. He just scrubbed and sliced. Has anyone tried to omit the peeling step?

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XiniaMontiel February 2, 2013 at 4:15 pm

Try also making sweet potato and taro chips. Those are the other ones in the Terra package, and they are super delicious!

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casie April 3, 2013 at 8:50 am

these beet chips are next on my list to make this weekend. Thanks you! I’ve also featured them in my blog http://www.coachcasie.com/2013/04/10snack-recipes.html

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Mommo December 30, 2013 at 6:19 pm

Some people have a “beets smell & taste like dirt” gene, and others don’t -
“…interesting fact about beets … they contain a chemical called geosmin… This compound is what gives beets their “earthy” flavor… Some people are especially sensitive to geosmin and can smell it in very small quantities… Geosmin is most concentrated in the skin of the beet…”
From http://www.acreagelife.com/rural-living-articles/imagine-my-surprise-beets

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suze January 20, 2014 at 12:58 pm

Hi, made these and followed the recipe exactly, but my beets did not look like yours. I am wondering if I put too much oil, or salt, or…..I even left them in the oven longer and they still did not crisp. So bummed as I just started Paleo and I love beets, wanted these for a crunchy snack. Any ideas would be appreciated.

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Hisham Assaad May 3, 2014 at 8:38 am

I feel the same way you do. I hate beets, especially boiled ones, they taste like, nothing as far as I can remember, moist watery nothing.

Until… I baked them. I just simply LOVE THEM

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Sharon July 10, 2014 at 5:54 pm

I have a food dehydrator. Will that work as well? Or will I have ti adjust the recipe?

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Adrianna Adarme July 10, 2014 at 10:51 pm

Oh the dehydrator will work even better than the oven. You should be good to go!

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