I impulse-bought a beet. And that’s how this recipe happened. I had big plans for this beet, but instead, I turned it into Crispy Baked Beet Chips. Not the most exciting plan, but easily the most delicious plan that I was able to think of.
Table of contents
Let’s talk about baked beet chips
Beet chips immediately remind me of Taro chips. Those bags are so good.
But excluding Taro chips, root chips are nothing new, yet this method of baking them might be a little on the unorthodox side. Beet chips are typically fried or baked at a high heat, whereas these ones are dried out and baked at a low heat. I’ve found through personal experience that if you don’t dry out the chips, you tend to be left with a chip that is a bit more soggy and flimsy than if you hadn’t skipped that first step.
These chips need just that extra bit of TLC to make them the best beet chips that you’ll try out there. It’s definitely worth it when you get that ASMR-worthy crunch.
What makes these baked beet chips crispy
This recipe does two main things to make these chips crunch.
First, it uses salt to extrapolate all the excess moisture from the beets before you cook them. You commonly see this with hash brown recipes or eggplant recipes, but with beets, it works just as well!
The second thing we are doing is we are using a heat level of about 300°F. This is to essentially use the oven as a dehydrator and release all the moisture in the beets, giving us a nice, crispy, even chip at the end.
So let’s make ’em.
How to make these baked chips
- Using either a peeler, a very good knife or a mandolin, slice your beetroot into very thin pieces. The thinner the better with this recipe.
- Toss all of the beet slices in 1/2 tablespoon of salt, then place all of the slices on a spread of paper towels. Let them sit for 15-20 minutes to release moisture, this should soak into the paper towels.
- Start preheating your oven to 300°F.
- After the draining time is up, lightly pat the beets with a paper towel just to make sure they are as dry as possible.
- Coat your sheet pan in a thin coating of olive oil, then add the beets. You don’t want to crowd the pan, but no need to have every single beet be completely flat and not touching, you just kind of want them spread out in an even layer.
- Coat with the remaining salt and pepper.
- Roast the beets at 300°F for 45 minutes, then check. If they still need more time to crisp, bake for another 15 minutes.
- Use a spatula to release them off the pan and dig in!
Tips and tricks for this beet chip recipe
Use a mandolin if you have one, the thin chips they create cannot be beat! If you don’t have a mandolin on hand, I recommend using a vegetable peeler and peeling around the outside of the chip. It feels weird at first to have small slivers, but they turn into the best chips in the end.
Make sure to evenly coat your pan in olive oil. Missed space can result in a stuck chip, and that is the worst to have to scrape off and rescue.
And lastly, when in doubt, always wait it out. If you feel your chips need a few more minutes in the oven to reach max chip potential. Give them that. It’s hard to scorch things at 300°F, so the extra time shouldn’t do any harm.
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Crispy Baked Beet Chips
Ingredients
- 1 large beet root
- 1 tablespon olive oil
- 1 tablespoon salt
- 1/2 teaspoon pepper
Instructions
- Using either a peeler, a very good knife or a mandolin, slice your beetroot into very thin pieces. The thinner the better with this recipe!
- Toss all of the beet slices in 1/2 tablespoon of salt, then place all of the slices on a spread of paper towels. Let them sit for 15-20 minutes to release moisture, this should soak into the paper towels.
- Start preheating your oven to 300°F.
- After the draining time is up, lightly pat the beets with a paper towel just to make sure they are as dry as possible.
- Coat your sheet pan in a thin coating of olive oil, then add the beets. You don't want to crowd the pan, but no need to have every single beet be completely flat and not touching, you just kind of want them spread out in an even layer.
- Coat with the remaining salt and pepper.
- Roast the beets at 300°F for 45 minutes, then check. If they still need more time to crisp, bake for another 15 minutes.
- Use a spatula to release them off the pan and dig in!
These were super easy and could have been tasty but way too salty! (More my fault I didn’t measure the salt, but not sure if I did anything else wrong). Will def be trying again!
Oh no! It could be me too, I have a really salty palate! I hope the next time works out better <3