Crispy Baked Beet Chips, Gluten-Free and Vegan


  • 3-4 medium beets (or 6-8 small beets), peeled and sliced thinly about 1/16 – 1/8 inch – using a mandoline slicer is the best and easiest way to do this
  • 1 tablespoon olive oil
  • Sea salt to taste
  • Feel free to add any additional seasonings that you wish

Preheat oven to 350º F.

Toss beets slices with oil in a medium sized bowl until they are all well coated and lay them flat in a single-layer on a rimmed baking sheet (bake in multiple batches, if necessary).

Bake for 20-30 minutes until chips are crispy. Check after about 15 minutes since the time will vary based on thickness of chips and how dark your baking pan is, mine took about 30 minutes since my baking pan was really light in color.

The second batch I made was on a much darker baking pan and they cooked up much quicker. Sprinkle a little sea salt over top when you take them out. Transfer to a wire rack and they will crisp up a bit more as they cool.


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