Beet peel chips - a delicious and crunchy snack made from an often-tossed ingredient. Made from the peelings of beets, these crunchy bites come together in just a few short minutes.
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A quick story: One day not too long ago, I was making my delicious and creamy beet hummus. For this particular recipe, you have to peel the beets. So I used my vegetable peeler and removed the beet skins.
I proceeded to roast my beets and blend them into a beautiful pink dip. But as I’m enjoying dipping pita chips into my beet hummus, I see a pile of beet peelings sitting on my cutting board.
I’m about to slide them into the compost, when I ask myself, “can you eat these?” I did some research and found that you can absolutely eat the peelings!
Most of the time, the peelings of beets are thin and tender enough to simply leave them on, but for creamy hummus you’ll want to peel them.
I regularly make roasted beet chips so, with my oven already preheated, I decided to give roasting the peels a try.
And let me tell you, these crunchy beet peel chips are so good. Crispy, crunchy, salty. So good. And super easy.
Now, if I peel my beets, I’ll just toss the peelings in the oven and enjoy the crunchy snack a few minutes later. Trust me, they’re worth it.
Beets - Any variety will work, but yellow beets tend to have thinner skins so your beet peel chips might end up more like regular beet chips. Since we’ll be eating the peelings, make sure to scrub your beets well to remove any dirt or sand.
Also, if your beets came with greens, don’t toss them! Saute with olive oil, salt and pepper or use them instead of basil to make a beet green pesto.
Check out our post all about beets for more information on buying, storing and using beets and beet greens.
Oil - I generally use olive oil, but canola oil will also work. You could also use melted coconut oil, but it may add a coconutty flavor. Since the beet peelings are so thin, you only need a little oil.
Spices - salt and pepper are my go-to’s but feel free to mix it up. Rosemary would be great, you could also make these chips spicy with some chili powder, cumin and cayenne pepper.
🔪 How to make Beet Peel Chips:
1 - Preheat the oven to 400 degrees F.
2 - Scrub beets with warm water to remove any dirt or sand. Pat dry (not with a white towel). Slice off the root and stem ends.
2 - Peel: Using a vegetable peeler (affiliate) to remove the beet skins. Then toss the peelings with olive oil and seasonings.
4 - Remove from the oven, let cool briefly and enjoy!
💭 Tips, Tricks and Tools
Beets can be messy. If you find your cutting boards or hands stained red, just scrub 1/2 lemon over the surfaces and wash with soap and warm water.
Use the beet greens. If your beets came with their greens attached, use those too! Saute with olive oil, salt and pepper or use them instead of basil to make a beet green pesto.
Storage: Store in an airtight container for up to three days. They may lose their crispness as they're stored (especially if they’re not in an airtight container), but you can simply pop them in the oven for a few minutes to get them crispy again.
Beets are a great source of fiber, folate, manganese, potassium, iron, and vitamin C. The compounds that give them their bright color also have beneficial health effects and serve as antioxidants.
These crunchy chips are a great, vegetable-focused, fiber-filled snack. Keep in mind you’d likely have to eat a lot of them to feel full, but they are a tasty, light snack.
🍽 Serving Suggestions
Learn more about beets in our Beet Spotlight!
🥜 More savory snacks:
Did you enjoy these beet peel chips as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not making them today? Save this beet peel chip recipe for later by pinning it to your Healthy Snacks Recipes Board and make sure to tag us on Instagram @crooked.carrot to show us your healthy beet snack creations!
- 3 beets (we're just using the peelings) washed and peeled
- 1 teaspoon olive oil for the peelings of about 3 beets
- Pinch of salt and freshly ground black pepper
- Optional seasonings: garlic powder, paprika, cumin, cayenne, rosemary, etc.
- Preheat oven to 400 degrees F.
- Prep: Wash and pat beets dry. Slice off the root and stem ends and peel beets using a vegetable peeler.
- Season: Toss the skins with oil and desired seasonings.
- Bake: Arrange peelings in a single layer on a lined baking sheet. Bake for 5-8 minutes or until crispy. Keep a close eye on them as they can burn easily.
- Remove from the oven, let cool slightly and enjoy!
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