Seasoned with a bit of rosemary and salt, these Baked Beet Chips make for a fun and healthy snack!
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Robbie loves carbs. His preschool teacher nailed it back when he first started eating solid food. She said “It looks like you’ve got a carb-lovin’ kid.” And boy was she right. That kid loves crackers. And chips. And anything crunchy. Ask him to eat cheese? No way. But hand him a cheese cracker? Gone.
As parents, we’ve managed the cracker and chip obsession by limiting what’s included when we let him “pick from the basket.” Of course, that defeats the initial purpose of the basket which was to keep the kitchen counter organized. But that’s life with a toddler!
A couple of weeks ago, I saw a bag of beet chips in the store. I wondered if I could get Robbie hooked on those since they’re “crackers.” That led to me deciding to make a batch of Baked Beet Chips here at home, and sure enough Robbie liked ’em. Of course he liked them…they were crunchy.
Baked Beet Chips
I’ve made baked sweet potato chips before, and those were absolutely delicious! (Come to think of it, I’m not sure I’ve ever made those for Robbie. I’ll have to make a batch soon and put those in the basket!) These Baked Beet Chips followed a pretty similar process, and sure enough they got nice and crispy. Laura has loved beets ever since I met her, so she was all in on these beet chips, too.
In order to make these beet chips (or those sweet potato chips), you really need a mandolin. (This is the one we have, and it works great.) But have you ever sliced beets before? If someone looked at that mandolin after I sliced those beets, they’d swear that something really bad happened. The mandolin, kitchen counter and my hand looked like a murder scene. There was red beet juice everywhere! It cleaned up fairly easily once I got the sliced beets in the oven, but the initial scene could’ve passed for a low-budget horror flick.
I chose to keep the seasonings for these Baked Beet Chips fairly simple. A combo of dried rosemary and kosher salt did the trick. Although I did learn one little tip: sprinkle the kosher salt on when you flip the “chips.” If you add the kosher salt with the olive oil, then it sorta dissolves and leads to a way too salty batch of chips. You could certainly play with other seasonings here based on your taste preferences (or what you have in the spice rack).
All together, these Baked Beet Chips made for a fun and healthy snack. Will I be keeping a batch of these in the basket at all times? Nope. That’s too much work. But are they a fun way to mix things up on occasion? Absolutely! I hope you enjoy these beet chips as much as Robbie does!
If you make a batch of these Baked Beet Chips, swing back by and leave a comment. Or better yet, snap a photo and tag me on Instagram (@Spicedblog)!
Looking for other fun snack ideas? Check out these favorites:
Baked Beet Chips
- Preheat oven to 400°F.
- Line 2 standard baking sheets with parchment paper; set pans aside.
- Clean and scrub beets. Using a mandolin, slice beets very thin (~1/16”).
- Place sliced beets in a large bowl. Add olive oil and rosemary; toss until beets are well coated.
- Transfer beets to prepared baking pans. (Tip: Make sure beets do not overlap, or they won’t get crispy.)
- Bake for 20 minutes. Remove trays from oven and flip beets over. Sprinkle tops of beets with kosher salt. Continue baking for 5-15 more minutes, or until crispy. (Note: The baking time changes based on the thickness of your beets. Keep a close eye on the beet chips after the first 20 minutes or so.)
- Remove pans from oven; let beet chips cool on pan until completely cool.