Beet Chips

693 Ratings
  • 5 128
  • 4 210
  • 3 209
  • 2 114
  • 1 32

Skin the high-fat snacks at your next party. Instead make these healthy homemade chips.

Everyday Food, January/February 2010

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

Directions

  • 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.

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  • On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. 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 in color. Transfer to a wire rack; chips will crisp up as they cool.

Cook's Notes

To create thin, evenly sliced beets, use a mandoline slicer -- plastic models are available at housewares stores.

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Reviews (10)

693 Ratings
  • 5 128
  • 4 210
  • 3 209
  • 2 114
  • 1 32
Martha Stewart Member
09/17/2014
I LOVE beets !!!! I bet these are amazing... what a great snack ! I need to make them
Martha Stewart Member
06/07/2014
Followed this recipe exactly, and half of them burned (burned beets are seriously nasty), the other half didn't cook enough (perfectly even slices). Going back to deep-frying, as it may not be healthy, but it works.
Martha Stewart Member
03/11/2013
These are amazing! I didn't cut them thin enough, but now I know for next time. They took a lot longer to cook and weren't crunchy enough, but had a fabulous flavor. I will definitely make these again!
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Martha Stewart Member
12/14/2012
I didn't have two medium beets, but I did have four small beets. However, even using all four I didn't get many chips from this recipe, certainly not enough for four people. The ones I did get turned out quite good, almost like sweet potato chips. Also, perhaps I didn't bake long enough or perhaps I added too much oil before baking, but after an hour the chips became soft and pliable. It was worth the test run.
Martha Stewart Member
11/04/2012
Hello, I followed the recipe but they ended up being soggy, the edges where crisp but not the rest of the chip. Cooking them longer only makes them taste burnt and not crispier, what can I do?
Martha Stewart Member
09/25/2012
I am wondering if the beets are boiled first. Do you slice them raw or after boiling?
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Martha Stewart Member
06/14/2012
I'm kind of surprised other commenters found this time consuming... I prepped and slided the beets in under 5 minutes and the majority of the cook time was in the oven. Such a great way to use the beets we get each week from our CSA share. I'll definitely make these again!
Martha Stewart Member
11/16/2011
BLOODY FANTASTIC..!!!!. WHO CARES HOW LONG IT TAKES TO DO? HEALTHY..TASTY..& CHEEP!!! TRY IT WITH SWEET POTATOES....MMM MM MM
Martha Stewart Member
10/23/2011
These are very tasty, but they are a lot work and the end you end up with two handfuls of chips. The beet slices get reduced to about 2/3 their size while baking. I was really disappointed to see this was how they turned out.
Martha Stewart Member
08/04/2011
These look delicious and nutrious.
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