Learn how to make crispy baked beet chips with chive sea salt. This healthy, guilt-free snack is ready in just 30 minutes. Get the easy recipe now!

I remember the first time I made these baked beet chips, I was skeptical that beets could turn into crispy chips without frying. But the oven does the trick, and the chive salt makes them addictive. The key is slicing them paper-thin with a mandoline and baking on the bottom rack so they dry out evenly. You get a crunchy, earthy snack that feels indulgent but is actually good for you.

Why You’ll Love This Baked Beet Chips

They're a healthy snack that skips the deep fryer, just a scant layer of oil keeps them from sticking without making them greasy.
The chive-infused sea salt adds a savory, herbal punch that complements the beets' natural sweetness.
You can make a big batch in under 30 minutes, and they keep for days if stored properly.

Key Ingredients for Crispy Beet Chips

Beets: Look for firm, small to medium beets, they slice more evenly and have a sweeter flavor. No need to peel; the skin adds color and texture.
Flaked sea salt: Flaked salt dissolves slower than fine salt, giving you little bursts of saltiness. You can substitute kosher salt, but reduce the amount slightly.
Dried chives: They add a mild oniony note. If you only have fresh chives, dry them in a low oven first, or use dried onion flakes instead.

Kitchen Tools for Beet Chips

Mandoline slicer: Essential for getting uniform 1/16-inch slices. A sharp knife works but takes more patience.
Baking sheet pans: You'll need at least two, or you'll have to bake in batches to avoid overlapping.
Cooling rack: Lets the chips dry and crisp fully after baking, don't skip this step.

Tips for Making the Best Baked Beet Chips

The biggest mistake people make is slicing the beets too thick. At 1/16 inch, they'll crisp up in 10-15 minutes on the bottom rack. If they're thicker, they'll take longer and might burn before they dry out. Also, don't crowd the pan. Overlapping slices trap steam and turn your chips limp. Bake in batches if needed. And that scant layer of oil is crucial, too much and the beets steam instead of bake. Rub it on with your hands or a paper towel so it's barely there.

Another tip: make the chive salt ahead of time. The longer the dried chives sit in the salt, the more flavor they release. I like to mix it up a day before and store it in a jar. When the chips come out of the oven, sprinkle the salt while they're still hot so it sticks. Let them cool completely on the pan, then transfer to a cooling rack to finish crisping. Patience pays off here, they'll firm up as they cool.

Beet Chip Variations to Try

Once you've mastered the basic recipe, experiment with different seasonings. Swap the chives for dried rosemary or thyme, or add a pinch of smoked paprika for a smoky kick. You can also use other root vegetables, carrots, parsnips, or sweet potatoes, sliced the same way and baked at the same temperature. Just keep an eye on them because different vegetables have different moisture levels. For a spicy version, mix cayenne pepper into the salt. If you have a dehydrator, you can make these at 125°F for 6-8 hours for an even crunchier result without any oil.

What to Serve with Beet Chips

These beet chips are great on their own as a snack, but they also pair well with dips. Try them with a creamy goat cheese dip or a simple yogurt and herb sauce, the tanginess balances the earthy beets. For a crunchier contrast, serve them alongside a sandwich or wrap instead of potato chips. I've even crushed them over salads for a colorful, crispy topping.

How to Store Leftover Beet Chips

Store completely cooled beet chips in an airtight container at room temperature. They'll stay crisp for up to 3 days. If they soften, spread them on a baking sheet and reheat at 300°F for 5 minutes to restore crunch. Avoid storing them in the fridge, the humidity will make them soggy.

Best Way to Reheat Beet Chips

If your chips have lost their crunch, the oven is your best bet. Spread them in a single layer on a baking sheet and warm them at 300°F for 5-7 minutes. Keep an eye on them, they can go from crisp to burnt quickly. Let them cool on the sheet for a minute before eating. The microwave will make them chewy, so skip it.

Recipe

Baked Beet Chips

4.6/5 (30 ratings)

Pin recipe

Servings: 4 servings
Cuisine: American
Course: Snack

Ingredients

6-8 medium to large beets
Olive oil
1 tablespoon flaked sea salt
1 tablespoon dried chives

Instructions

Trim the beets of greens and the roots. Scrub the beets well under cold water, but leave the skins on. Use a mandoline to slice the beets 1/16” thin. If you don’t have a mandoline, use a very sharp knife to thinly slice the beets.
Preheat the oven to 400° F. Drizzle a very scant amount of olive oil to a baking sheet pan, then rub the oil over the pan with your hands or a paper towel. You want this to be a very scant layer, just enough so the beets don’t stick, but not enough so they cook in the oil or they will steam instead of bake and come out limp instead of crisp. Layer the sliced beets onto the pan being careful not to overlap. You will need more than one sheet pan, and/or reuse the pans in batches of baking.
Bake the chips on the bottom rack of the oven for 10-15 minutes, depending on how thin the beets are cut and how large they are.
While the beets are baking, pour the salt into a small bowl and crush the dried chives into the salt. You could do this step ahead of time as the longer the herbs are in the salt, the more flavorful the salt becomes.
Remove the rack from the oven and sprinkle with the chive salt. Allow the beets to cool on the pan, they’ll crisp as they cool. Once cool, transfer to a cooling rack to continue to dry and crisp. Repeat with the remaining slices of beets.