beet chips

These Crispy Baked Vegetable Chips come together in just 30 minutes, and are the perfect crunchy snack for lunch boxes or movie nights.

Crispy Baked Vegetable Chips

salt

Avocado oil

Preheat oven to 300°. Line two baking sheets...

Preheat oven to 300°. Line two baking sheets with parchment paper, and set aside.

Scrub clean vegetables, and then peel, if desired...

Scrub clean vegetables, and then peel, if desired (I usually leave the peels on everything except for taro and rutabagas). Using a mandolin, slice the vegetables into thin slices.

Lay the veggie slices in one layer on...

Lay the veggie slices in one layer on paper towels. Sprinkle liberally with sea salt. Set aside and allow to sweat out excess moisture for 15 minutes.

When 15 minutes is up, use paper towels...

When 15 minutes is up, use paper towels to dab off the extra moisture. Transfer to the prepared baking sheets in one layer, then brush or spray with avocado oil.

Place the baking sheets in the oven and...

Place the baking sheets in the oven and bake for 15 minutes. After 15 minutes, rotate the pans (including switching racks). Bake an additional 15 minutes, then rotate again. Bake an additional 5-10 minutes, or until chips are brown and feel slightly crisp. Some chips might crisp up earlier than others—remove those as they finish.

Place the vegetable slices in a large bowl,...

Place the vegetable slices in a large bowl, add in enough oil to lightly coat all slices, and toss to coat. Make sure all sides of each slice are well-coated.

Place the chips in one layer on the...

Place the chips in one layer on the prepared baking sheets. Sprinkle lightly with the sea salt.

30-minute baked beet chips infused with rosemary and speckled with sea salt. Perfectly crispy, simple to make, and a healthy snack on the go.

Baked Rosemary Beet Chips

beets

Olive or avocado oil

black pepper

rosemary ((roughly chopped))

Preheat oven to 375 degrees F (190 C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper (amount as original recipe is written // increase number of baking sheets or work in batches if making a larger quantity).

Thinly slice beets with a mandolin, getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.

Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt, pepper, and the rosemary. Toss to coat. Then arrange in a single layer, making sure the slices aren’t touching.

Top 2 beet chips recipes from across the web

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Crispy Baked Vegetable Chips

Baked Rosemary Beet Chips

Top 2 beet chips recipes from across the web

The most viewed beet chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Baked Vegetable Chips

Baked Rosemary Beet Chips

The most viewed beet chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine