Baked beet chips are healthy, guilt free snack that is outright delicious which you can make in a whim. These thin crispy wafers are perfect snack for you to serve in style 🙂 It is very easy to make best baked beet chips at home in 30 minutes and here is how I do it!
I got a good stash of lovely organic farm fresh beets and these beet chips just happened 🙂 One of the best ways to enjoy beets, retaining their sweetness, color and taste with an added bonus of crispiness. I have previously made these chips few times but this batch of beet chips were perfect. No burnt or sad chips, not even one 🙂
Making baked beet chips is easy and pretty straight forward. It is hardly a recipe actually. Just peel, slice, season and bake, that’s it. There are few pointers and tips that can yield you the perfect beet chips though.
Serve beet chips with a dip or a light sprinkle of sea salt for a guilt free and supremely satisfying snack. Beet chips with guacamole is an excellent healthy choice for snacking.
What Are Beet Chips?
Now for the uninitiated beet chips are delicious, crispy and light wafers made with fresh beets. Generally these beet chips are baked with very little brushing of oil, so they are healthy and guilt free snack.
5 ingredients, 20 minutes are all you need to make this snack that is
If you love crispy wafers or chips you can also try these classics like potato chips, sweet potato wafers, plantain chips, tapioca chips recipes.
How To Make Beet Chips?
As I have mentioned above making beet chips at home is quick and easy. First preheat oven at 190 C / 375 F.
Just scrub the beets well or peel them. Slice into thin slices of uniform thickness. Toss the sliced beets well in olive oil, salt, herbs and pepper powder. Set aside for 10 minutes till the oven heats up.
Grease or line three large baking trays. Arrange the slies in single layer with out touching. Bake for 10 minutes. Rotate the tray and bake for 5-10 minutes until the slices get dehydrated, crispy and pale. Let cool and store airtight.
How To Slice Beets For Chips? Do I Need A Mandoline Slicer
While using a mandoline eases your job in slicing the beets it is not a must. I used my regular chips slicer for this. Even a sharp knife can do this job, just be patient and cut into thin uniform slices.
Are Beet Chips Healthy?
These beet chips are packed with all the goodness of beetroot with just a touch of good olive oil. So these chips are very healthy and nutritious. As you may be knowing beets are rich in
- vitamin a, b and c
- manganese, folate
So what are waiting for, make these amazingly delicious, crisp and light as air beet chips today and enjoy. They keep well for a week at room temperature only if you could resist them 🙂
More beetroot recipes you might like
How To Make Beet Chips Step by Step
Preheat your oven at 190 C / 375 F
Scrub well or peel 2-3 large beets. The fresher and juicier the beets, tastier your chips will be.
Slice the beets paper thin using a chips cutter or mandoline slicer or sharp knife.
Combine sliced beets, olive oil, dried herbs, salt and pepper powder in a mixing bowl. Toss well. Set aside for 10 minutes.
Drain the excess juice well. Grease or line 2 or 3 large baking sheets.
Arrange the beet slices in a single layer not touching each other.
Bake in the hot oven for 10 minutes. Rotate the tray and bake for 5-10 more minutes. Bake until the chips are dry, crispy and slightly browned. Take care not to burn them as they burn easily after 10 minutes.
Let cool thorougly and store airtight. Serve beet chips with yogurt dip, sour cream dip or any dip of your choice.
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Beet Chips Recipe
Baked Beet Chips Recipe
1 CUP = 250 ml
- 3 large beets
- 2 teaspoons olive oil 1/2 teaspoon for brushing
- 1/2 teaspoon dried herbs
- 1/2 teaspoon pepper powder
- Salt to taste
- Scrub well or peel 2-3 large beetroots. The fresher and juicier the beets, tastier chips.
- Using a chips cutter or mandoline slicer or sharp knife make paper thin slices.
- Take the sliced beets in a mixing bowl. To that add olive oil, dried herbs, salt and pepper powder. Toss well and set aside for 10 minutes.
- Now drain the excess juice well. Grease or line 2 large baking sheet. Depending upon the size of your tray you may need 2 or 3.
- Arrange the slices in a single layer, not touching each other.
- Bake in the preheated oven for 10 minutes. Rotate the tray and bake for 5-10 more minutes until the chips are dry, crispy and slightly browned. Take care not to burn them as they burn easily.
- Let cool and store airtight. Serve beet chips with yogurt dip, sour cream dip or any dip of your choice.
I tried these chips and they turned out very good. I over baked the first batch as I am getting the hang of my new oven but the second batch turned out perfect just like yours. Can I make carrots chips similarly?