Beet Chips

The beet is one of my favorite vegetables because I get to eat not only its fleshy root but also its leafy greens. The root can be roasted with olive oil and served over a light salad. The greens can be sautéed with garlic to make a yummy side dish. Nothing gets wasted, folks!

Sometimes it’s fun to mix things up a bit and make a batch of beet chips with the extra roots. Beet chips are a super healthy snack that can be enjoyed any time of the day. They are simple and quick to make, too.

To make these beet chips, you’ll need a mandolin. This ensures that each chip is of the same thickness and that each chip will bake evenly. With only three ingredients, this recipe is a breeze to make.

beet chips
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5 from 5 votes

Beet Chips

Prep Time30 mins
Cook Time14 mins
Total Time44 mins
Course: Snack
Cuisine: American
Keyword: beet recipe, farm to table desserts
Servings: 2
Calories: 93kcal



  • Preheat oven to 375 degrees. Cut off greens with a sharp knife. Saute them later for dinner Scrub the beet root and use a peeler to remove skin.
  • Using a mandolin, cut beet into thin slices and place into a large bowl. Toss them with the olive oil and salt.
  • Arrange slices on a foil lined tray so they do not overlap. Bake for 13 to 14 minutes. Do not overbake as chips burn easily. Let cool completely before serving.


Calories: 93kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Sodium: 106mg | Potassium: 442mg | Fiber: 3g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 6.7mg | Calcium: 22mg | Iron: 1.1mg