Baked Beet Chips (Vegan)
Ingredients:
- 500 g (2 medium) beets, peeled and thinly sliced
- 15 ml (1 tbsp) olive oil
- 3 g (1/2 tsp) fine sea salt
- 1 g (1/4 tsp) black pepper, optional
Equipments:
- Mandoline slicer
- 2 baking sheets
- Parchment paper
Features:
Gluten-Free
Grain-Free
Nut-Free
Soy-Free
Refined Sugar-Free
Nutrition:
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Slice evenly — uneven slices bake unevenly, so use a mandoline set to the same thickness for every slice.
Pat the slices dry — blotting excess moisture with a towel after slicing helps the chips crisp instead of steam in the oven.
Instructions:
- Preheat and prep: Preheat the oven to 120°C (250°F) and line two baking sheets with parchment paper.
- Slice the beets: Using a mandoline, slice the beets as thin and evenly as possible (about 1-2 mm), since even thickness is what determines even crisping.
- Season: Toss the beet slices with the olive oil, salt, and pepper until evenly coated.
- Arrange in a single layer: Lay the slices flat on the prepared baking sheets without overlapping.
- Bake low and slow: Bake for 45-60 minutes, flipping the slices halfway through, until the edges curl and turn crisp.
- Cool completely: Let the chips cool on the baking sheet for at least 10 minutes — they continue to crisp up as they cool.
Common Mistakes: Slicing unevenly or too thick — beet chips need to be paper-thin and uniform to crisp instead of staying chewy.
Storage: Store in an airtight container at room temperature for up to 3 days; if they soften, re-crisp in a low oven for a few minutes.
Swaps: Swap olive oil for avocado oil, or season with smoked paprika or garlic powder instead of black pepper.
Tips: A mandoline gives far more consistent results than a knife. Watch the chips closely in the last 10 minutes, since thinner edges can burn quickly.
Beets — their natural sugars caramelize in the oven, giving the chips a subtly sweet, earthy flavor as they crisp.
Olive oil — a thin coating helps the slices crisp evenly and carries the seasoning.
Sea salt — draws out moisture and sharpens the beets' natural sweetness.
Baked Beet Chips (Vegan)
Ingredients:
- 500 g (2 medium) beets, peeled and thinly sliced
- 15 ml (1 tbsp) olive oil
- 3 g (1/2 tsp) fine sea salt
- 1 g (1/4 tsp) black pepper, optional
Equipments:
- Mandoline slicer
- 2 baking sheets
- Parchment paper
Features:
Why These Ingredients:
Beets — their natural sugars caramelize in the oven, giving the chips a subtly sweet, earthy flavor as they crisp.
Olive oil — a thin coating helps the slices crisp evenly and carries the seasoning.
Sea salt — draws out moisture and sharpens the beets' natural sweetness.
Prep:
Slice evenly — uneven slices bake unevenly, so use a mandoline set to the same thickness for every slice.
Pat the slices dry — blotting excess moisture with a towel after slicing helps the chips crisp instead of steam in the oven.
Instructions:
- Preheat and prep: Preheat the oven to 120°C (250°F) and line two baking sheets with parchment paper.
- Slice the beets: Using a mandoline, slice the beets as thin and evenly as possible (about 1-2 mm), since even thickness is what determines even crisping.
- Season: Toss the beet slices with the olive oil, salt, and pepper until evenly coated.
- Arrange in a single layer: Lay the slices flat on the prepared baking sheets without overlapping.
- Bake low and slow: Bake for 45-60 minutes, flipping the slices halfway through, until the edges curl and turn crisp.
- Cool completely: Let the chips cool on the baking sheet for at least 10 minutes — they continue to crisp up as they cool.
