Baked Beet Chips

May 22, 2011 at 6:43 pm 29 comments

Chips are one of my favorite comfort foods. If you put a bag of salty tortilla chips in front of me, I can consume the whole thing without thinking twice (just ask Chris). I’d nosh away until I reached my hand into the bottom of the bag and only feel the crumbs…with much disappointment. Although I’d enjoy every last crunchy bite, my stomach would soon regret that decision after I came down off my carb-high. I do not deprive myself of chips but I do try and practice restraint when it comes down to snacking on them since they don’t contain any nutritional value.

Usually when I’m craving chips, I just want something crispy and salty, which typically can be satisfied with a healthier alternative, like these easy Baked Beet Chips. Now these are chips you can feel good about! You are getting a serving of veggies plus a healthy dose of antioxidants, fiber and lots of vitamins and minerals (they are loaded with vitamins A, B1, B2, B6 and C). Don’t worry if you aren’t a fan of beets, these don’t taste like your typical canned or roasted preparations (I promise!). I eat these plain but they would pair well with a sour cream dip.

Baked Beet Chips 


1 large beet, peeled
Olive oil pump spray (or 1/2 Tbsp olive oil*)
Sea salt to taste


1. Preheat oven to 325F. Line two large baking sheets with parchment paper.
2. Slice beet into thin rounds** (I use a mandolin on the narrow setting to achieve thin and even slices) and place on baking sheets.
3. Lightly spray rounds with olive oil spray and sprinkle with sea salt.
3. Bake for 20 to 30 minutes depending on the size of the beets until the slices are crisp. Be sure to keep an eye on the beets because they can easily burn. Allow the beets to cool on the baking sheet and serve immediately.

*If you do not have a olive oil spray pump, toss the slices with olive oil in a mixing bowl until well coated and then place on the baking sheets and sprinkle with salt.

**The thicker the beets, the longer it will take to cook. I prefer very thin slices but not paper thin to achieve a substantial chip thickness after baking. The rounds will shrink significantly while baking.

These chips will be featured on Slightly Indulgent Tuesdays at Amy’s Simply Sugar and Gluten Free Blog this week!

Entry filed under: Gluten Free, Sides and Snacks, Vegan. Tags: , , , .

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29 Comments Add your own

  • 1. Cynthia  |  May 23, 2011 at 8:58 am

    Who would have thunk it? Antioxidants in a chip! These almost looks like little works of art with the circles. Can’t wait to try them!

    • 2. naturalnoshing  |  May 23, 2011 at 9:37 am

      Beets are gorgeous, aren’t they? It’d be really pretty if you find golden beets and have red and white chips!!

  • 3. scholasticfood  |  May 23, 2011 at 9:09 am

    These remind me of kale chips! They look delicious, I’ll have to try them. (Tortilla chips are definitely one of my downfalls too.)

    • 4. naturalnoshing  |  May 23, 2011 at 9:35 am

      Yes, I love kale chips and made those recently too! 🙂 This recipe also works well if you substitute parsnips or sweet potatoes–yum! I hope you like them!

  • 5. Krista  |  May 23, 2011 at 1:18 pm

    Num- I made these today! I found that they tasted great with lemon juice squeezed over them (helped take away some of the earthy flavor)

    • 6. naturalnoshing  |  May 23, 2011 at 1:32 pm

      Great idea! I’ll have to try a squeeze of lemon on mine next time 🙂 thanks for the tip!

  • 7. yamamichibassett  |  May 24, 2011 at 5:22 am

    What a great idea! This will be a great addition to my kale chips. Thank you for sharing!

  • 8. Tressa @ Hecka-Good Recipes  |  May 24, 2011 at 11:58 am

    Oh, boy! I love beets and I bet I will love these. I cannot wait to get some beets and try them. 🙂

  • 9. Saveur  |  May 25, 2011 at 4:27 am

    These look great! I just planted some beets, so maybe in 40-50 days I’ll try to make these. 🙂

  • 10. Amy @ Simply Sugar & Gluten-Free  |  May 30, 2011 at 8:46 pm

    Yum! Love beets! Your photos are gorgeous. 🙂 I make sweet potato chips…haven’t posted them yet but I should. Thanks for linking up to SIT – I’m featuring this recipe tomorrow. 🙂

    • 11. naturalnoshing  |  May 31, 2011 at 11:23 am

      Thank you!!! : ) I LOVE sweet potato chips! Thanks so much for highlighting my humble beet chips! I love Slightly Indulgent Tuesdays on your blog!

  • 12. Katie @ Nourishing Flourishing  |  June 1, 2011 at 11:33 am

    These look delicious! I tried making beet chips in my dehydrator last summer after becoming addicted to the Sweets and Beets chips from Terra, but mine just weren’t right. I think it’s partially because I didn’t oil them, ha! 🙂 Can’t wait to make your version!

    • 13. naturalnoshing  |  June 3, 2011 at 9:11 pm

      I hope these turn out for you this time 🙂 let me know if you like them!!

  • 14. sensitiveeconomist  |  June 3, 2011 at 8:44 pm

    This looks like a great recipe! I look forward to trying it! Thanks for the idea!

  • 16. Up for the (7 Links) Challenge « Natural Noshing  |  September 13, 2011 at 1:29 pm

    […] most beautiful but if I had to pick one based on the food alone, I’d have to say my Baked Beet Chips – nothing fancy but the beet themselves are the real star! I give the credit to the natural […]

  • 17. Jerica Wentzell  |  September 16, 2011 at 11:05 am

    could you replace the olive oil with regular old pam?

    • 18. naturalnoshing  |  September 16, 2011 at 9:44 pm

      Hi Jerica! I haven’t tried Pam with the beets but you could certainly try it, I assume it would be the same as using a Misto olive oil pump spray : )

  • […] 5. Baked Beet Chips […]

  • 20. Heather @ Life Gluten Free  |  January 5, 2012 at 10:06 pm

    Those are so pretty. We will have to try some. I wonder if it would work well with coconut oil. I would assume so. We make potato “chips” and potato fries with coconut oil.

    • 21. naturalnoshing  |  January 6, 2012 at 8:44 am

      Hi Heather! Thank you 🙂 Beets are so pretty! I bet coconut oil would be delicious! If you try it out, I’d love to know how it works for you!

  • 22. Potato Chip Problem. « Chickiepea's Blog  |  February 6, 2012 at 7:27 pm

    […] Beet chips  (The girls loved these, particularly Lil Pea, as did I.  Definitely a keeper!) […]

  • 23. This Week’s Menu «  |  February 13, 2012 at 6:14 am

    […] Tofu Steak with Miso and Ginger and Bok Choy in Oyster Sauce Tuesday: Chipotle Turkey Burgers with Baked Beet Chips Wednesday: Enchiladas with Sweet Potato, Black Bean and Corn (using this enchilada sauce) Thursday: […]

  • 24. This Week’s Menu «  |  February 20, 2012 at 6:05 am

    […] hater asked me to make more broccoli so he could eat it more often. The biggest dud were the beet chips. I don’t know how, but I always manage to mess up baked chips. They were all either chewy and […]

  • 25. Nikki  |  March 9, 2012 at 11:11 pm

    I was wondering if you hav any suggestions for peeling your beets?

    • 26. naturalnoshing  |  March 12, 2012 at 8:36 pm

      Hi Nikki! I’ve always used a vegetable peeler after cutting off the two ends so it sits a bit flat and the beet isn’t rolling around 🙂

  • 27. peel  |  March 18, 2012 at 5:28 pm

    But one of the photos (when looking at it large) of the beets… has a hair on it 🙂 icky.

  • 28. Beet Chip Baking | Cream at Sassafras  |  June 19, 2012 at 12:00 am

    […] Visit Natural Noshing for more tips on baking the best Beet Chips […]

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