Why You’ll Love This Beet Chips with Sea Salt

• Unbeatable Crunch Factor. The texture is everything here. When baked just right, these chips achieve a shatteringly crisp, light-as-air quality that’s incredibly addictive. You’ll notice the difference from the first bite—no sogginess, just pure, clean crunch.
• Stunning, Natural Color. Let’s be honest, we eat with our eyes first. The deep magenta hue of these chips is just gorgeous. They look spectacular on a platter and add a vibrant pop of color to any snack table or lunchbox.
• Simple, Wholesome Ingredients. With just three main ingredients—beets, oil, and salt—you know exactly what you’re eating. It’s a snack you can feel genuinely good about, and it’s a fantastic way to get a veggie boost in a fun, unexpected form.
• Endlessly Customizable. Once you master the basic sea salt version, a whole world of flavors opens up. A sprinkle of smoked paprika, a dusting of garlic powder, or even a touch of cinnamon can take these in a completely different direction. The base recipe is your blank canvas.

Ingredients & Tools

• 2-3 medium beets (about 450-500 g total), any color you like
• 1 tablespoon extra virgin olive oil or avocado oil
• ½ – ¾ teaspoon flaky sea salt, plus more for finishing
• Optional: A pinch of freshly ground black pepper or other dried herbs/spices

Tools: A mandoline slicer (highly recommended!), a large bowl, two large baking sheets, parchment paper, a clean kitchen towel or paper towels.

The trick is in the quality of these simple ingredients. Really good, fresh beets will have the sweetest flavor, and a high-quality flaky sea salt—like Maldon—adds these delightful little bursts of salinity that elevate the whole experience. Don’t skimp on the oil, either; it’s the key to getting that perfect, even crispness.

Serves: 2-3 as a snack | Prep Time: 15 minutes | Cook Time: 20-30 minutes | Total Time: 35-45 minutes

Before You Start: Tips & Ingredient Notes

• Mandoline is Non-Negotiable. Honestly, you can try with a knife, but for the paper-thin, uniform slices required for even cooking, a mandoline is your best friend. It makes the task quick, safe (use the guard!), and ensures every chip has a fighting chance to get crispy.
• Dry Those Slices Thoroughly. This is the secret step. Beets contain a lot of water. After you slice them, take a few minutes to pat them dry really well with a clean kitchen towel or paper towels. Removing that surface moisture is crucial for achieving a chip-like texture instead of a steamed beet texture.
• Embrace the Staining. Beets are glorious, but they will dye anything they touch—your hands, your cutting board, your clothes. Wearing disposable gloves can be a game-changer. A little lemon juice or vinegar helps clean pink fingers afterward!
• Oil Choice Matters. I prefer a neutral oil with a high smoke point, like avocado oil. Extra virgin olive oil works too, but its smoke point is lower, so just keep an eye on the oven. The goal is to coat the slices lightly and evenly—you’re not frying them, just helping them crisp up.

How to Make Beet Chips with Sea Salt

Serving Suggestions

Complementary Dishes

• A Creamy Dip like Labneh or Tzatziki — The cool, tangy creaminess is a perfect contrast to the earthy, salty crunch of the chips. It creates a wonderful balance of flavors and textures that’s just irresistible.
• As a Salad Topper — Crumble these chips over a simple green salad or a grain bowl. They add an incredible crunch factor that’s far more interesting than croutons, plus that gorgeous color.
• Alongside a Gourmet Burger or Sandwich — Swap out your regular fries for a side of these vibrant chips. They feel elegant and light, cutting through the richness of the main dish beautifully.

Drinks

• A Crisp, Cold Lager or Pilsner — The clean, effervescent quality of a light beer is fantastic with the earthy sweetness of the beets. It’s a classic snack-and-a-drink pairing that just works.
• Sparkling Water with a Twist of Lime — For a non-alcoholic option, the bubbles and citrus accent the chips without overpowering them. It keeps the palate refreshed between bites.

Something Sweet

• Dark Chocolate-Covered Orange Segments — The deep, bitter notes of dark chocolate and the bright citrus are a surprising but fantastic follow-up to the savory, earthy chips. It ends the snacking session on a sophisticated note.

Top Mistakes to Avoid

• Mistake: Slicing the beets too thick. This is the number one reason for chewy, not crispy, chips. If the slice is too thick, the center will remain moist and leathery while the edges might burn. The mandoline is essential for paper-thin uniformity.
• If the slices are touching or overlapping, they’ll steam each other instead of bake. They need space for the hot air to circulate around each chip, which is what creates the crisp texture. Don’t be tempted to cram them all onto one tray—use two, or bake in batches.
• Mistake: Using too much oil. A little goes a long way! You’re not frying; you’re just providing a light coating to help the chips dehydrate and brown slightly. Excess oil will make the chips greasy and can cause them to burn more easily.
• Mistake: Not letting them cool completely on the tray. I’ve messed this up before too, out of sheer impatience. The chips need that cooling time to finish crisping up. Transferring them while warm can trap steam and make them soft.

Expert Tips

• Tip: Mix and match beet colors. Try using golden beets or Chioggia (candy-stripe) beets for a stunning multicolored chip platter. The flavor is slightly different—golden beets are often a bit milder and sweeter—and the visual effect is spectacular.
• Tip: Season after baking for the boldest flavor. While we add a little salt before baking, adding the final sprinkle after they’ve cooled ensures the salt crystals stay intact on the surface, giving you those delightful salty bursts with each bite.
• Tip: Store them perfectly. These chips are best eaten the day they’re made. But if you have leftovers, let them cool completely and store them in a paper bag or a container lined with a paper towel at room temperature. A sealed plastic container will trap moisture and make them soft.
• Tip: Keep a close eye during the last 5 minutes. Beet chips can go from perfectly done to burnt in a matter of seconds because they’re so thin. Oven temperatures vary, so watch them like a hawk at the end, and remove any smaller chips that are done early.

FAQs

Can I make these in an air fryer?
Absolutely! An air fryer can work wonderfully. The principle is the same: thin, dry slices in a single layer. Preheat your air fryer to 150°C (300°F). Cook for about 10-15 minutes, shaking the basket halfway through. Keep a very close eye on them, as they can cook even faster than in the oven. You might need to work in smaller batches, but the result is just as crispy.

Why are my beet chips chewy and not crispy?
This almost always comes down to one of three things: the slices were too thick, they weren’t dried well enough before oiling, or they were overcrowded on the pan. Moisture is the enemy of crispiness here. Go back to those key prep steps—the mandoline and the thorough drying—and you’ll be golden (or, well, ruby red).

Do I have to peel the beets?
Not at all! The skin is perfectly edible and contains nutrients. Giving them a really good scrub is all you need. Leaving the skin on also adds a bit of rustic texture. If you prefer a slightly smoother chip, you can peel them, but it’s not necessary for success.

Can I use table salt instead of flaky sea salt?
You can, but I’d advise against it for the final seasoning. Table salt is much finer and denser, so it can make the chips taste overly salty very quickly. If it’s all you have, use about half the amount and add it before baking so it disperses. Flaky sea salt really is worth it for the texture and controlled salinity.

How far in advance can I make these?
They are truly best enjoyed within a few hours of making them. However, if stored correctly (in a paper bag at room temperature), they can stay reasonably crisp for up to 24 hours. If they lose a little crunch, you can pop them back into a low oven for 3-5 minutes to re-crisp. They don’t freeze well.