Red Beet Chips

Beet Chips

250 grams of raw beets (about 2 small-medium)
1-2 tsp salt to taste (optional)


Start by peeling beets over a bowl, sink, or garbage can - they 'bleed'


Slice beets thinly and as uniform as possible (I used a mandolin at 1.5 mm - as that as the thinnest my cheap mandolin will go.)


Arrange on a parchment lined baking sheet in a single layer.


Sprinkle with salt or other spices if desired. (Cinnamon would go nicely as well.)


Bake in a preheated oven (300F/150C) for about 30 minutes, keeping a close eye on them after about 25 minutes. 

• The thicker they are, the longer they will take to cook. 
• 
  
• They may still be a bit soft when they are finished baking, but should crisp up more once they cool.
• 
  
• If they are too moist, stick them back in the oven until they are to your liking. 

Here is what the beets will look like, (starting from the top right and moving clockwise):

The 1st chip has cooked for 35 minutes, but was too thick. 

The 2nd was cooked for 35 minutes as well, but still soggy. 

The 3rd chip was again cooked at 35 minutes, and has a slight crisp to it, but is still not crisp enough for my liking. 

Finally, the 4th chip was cooked at 35 min. like the others, but it was sliced much, much thinner. The color has changed from a deep reddish purple to a rusty brown. This chip is perfect in my book, and has a good crunch. 

*Do not mix the moist chips with the dry. The dry chips will become soggy.


If completely dried out, they should last for a couple of days in an airtight container.

Nutritional Value for 2 small-medium beets (250 grams raw):

150 Calories

0 grams of fat

0 grams of saturated fat

3.75 grams of protein

28.5 grams of carbohydrates

15 grams of sugar

5 grams of fiber

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