Make your own healthy veggie chips at home with these easy oven-baked beet chips tossed in flaky sea salt, black pepper and fresh chives.
Every week on my shopping list there is a line that just says “snacks.” We are a family of snackers, so I have to make sure we are stocked with crackers, pretzels and tortilla chips for my son and peanuts and popcorn for my husband.
As the ultimate snacker, I tend to graze on all of it, for better or worse. But when I do have time, I like to make homemade snacks with a much shorter ingredient list than the bagged, boxed and processed snacks I buy in-store.
Beets are probably my favorite kind of veggie chip, so I bake them in my oven since I don’t own an air fryer (yet). Once they finish roasting, I season them with flaky sea salt, black pepper and chopped chives. They beat any store-bought snack, especially ones that are deep-fried. You will appreciate your oven even more as one of the most valuable and versatile tools in your kitchen.
You can use any kind of beets for baked chips. Just make sure the beets feel firm in hand and are fresh. They will be much easier to cut thinly with a mandolin or a sharp knife.
Red beets always seem to be stocked at the grocery whether they come with their greens or without.
Golden beets land in second place for the easiest variety to find. They have a beautiful orangey-yellow hue.
Chioggia beets are candy-striped with fuchsia and white rings on the inside. They are a farmer’s market staple and sometimes you can also buy them at the grocery.
Tip: That intense beet color, especially from red beets, will stain hands, wood cutting boards and the other beets. If you are using more than one type of beet, keep them in separate bowls as you prep them. Staining will not change the flavor, so if you don’t care if your beets end up a bit tie-dyed, don’t worry about mixing them together.
This is what you need for the recipe:
This is one of those recipes where you should be hanging around by the oven with the light on. There are a couple reasons why it can be tricky to perfectly time every chip on a sheet pan to be ready at the same time:
No surprise, these chips are best the day they are baked. I really like devouring them warm. If you do end up with extras, you can store them in an airtight container, but they will not be as crispy as when they are just baked.
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Make your own healthy veggie chips at home with these easy oven-baked beet chips tossed in flaky sea salt, black pepper and fresh chives.
Beet chips are best eaten the day they are baked. You can store them in an airtight container at room temperature, but they will lose some of their crispness.
Keywords: baked beet chips, baked veggie chips
You have the best recipes of any site I have been on and I’ve been doing this for a long time. They are quick, healthy , inexpensive and always delicious. I have passed it on to my children and grandchildren and they all agree. Keep it up – we love it. I’m a Home Economics teacher from the 60’s and the recipes have really changed. I remember meatballs in grape jelly and baloney with cream cheese for appetizers. Thanks for the hard work.
Sharon–Thank you so much!!!