The sweet, earthy root flavor of beet chips is a nice change from the classic potato chip. Invest a little time and effort in making these chips and you’ll have a new favorite snack. Their crunch will vary depending on how thickly you slice the beet root and how much oil you use. We highly recommend using a mandoline to keep the slices thin and consistent. When the raw beet slices are baked, they will shrink considerably, so use large roots. To avoid staining your hands, wear plastic gloves when slicing and handling the beets.

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  • 2 pounds (910g) large beets
  • 2 tablespoons olive oil
  • ¼ teaspoon sea salt
  • Freshly cracked black pepper



  1. Preheat the oven to 350°F (175°C). Line several sheet pans with parchment paper.
  2. Wearing gloves to prevent staining your hands, peel the beets.
  3. Using a mandoline, thinly slice the beets to a thickness of 1/16 inch (1.5mm).
  4. In a large bowl, combine the beet slices and oil. Rub the oil evenly over the slices.
  5. On the prepared sheet pans, in a single layer, arrange as many slices as will fit without crowding. Bake until crisp, 25 to 30 minutes, rotating the pans once halfway through baking.
  6. Cool the chips and blot them on paper towels to remove any excess oil.
  7. Repeat steps 5 and 6, using a cool sheet pan lined with parchment paper for each batch, until all the beet slices are baked.
  8. Toss the chips in a large bowl with the salt and pepper to taste.