Rosemary Roasted Beet Chips - Earthy, sweet, and oh so colorful. These beet chips make for a great vegetable-based snack.
Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.
Commonly found in the red variety, there are actually several different colors including white and golden beets!
Beets are an incredibly versatile vegetable.
Shred raw beets and include them in a fresh salad. Roast them to add to your pasta dinner.
Or keep on reading and make yourself some delicious beet chips! These chips are so good, they barely last a day in our house.
Beets are one of my favorite vegetables. They have such an earthy sweetness to them. I wasn’t sold on them when I first tried them, but I’ve grown to love them, especially when they’re roasted to perfection.
I’m always looking for ways to include vegetables into my snacks, and beet chips became a perfect solution. Beet chips are a tasty way to enjoy your vegetables!
Beets - obviously needed for this recipe. Any color table beet will work. There's no need to peel them, but if you do, save the peelings and make beet peel chips.
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.
Seasoning: I find it easiest to combine the beets and flavorings in a large bowl and then spread them out on the baking sheet for seasoning.
Feel free to change up the seasonings! Go for a southwest style with cumin, paprika, and chili powder, or try a cheesy flavor with nutritional yeast.
🔪 How to make beet chips
Start with the basics: preheat the oven and wash your beets.
Make sure to thinly slice the beets - the thinner, the better. I find it easiest to use a mandoline (affiliate) to do the job. Then we'll toss them in olive oil and seasoning and pop them in the oven.
Bake until they're crispy and make sure to keep a close eye on them so they don't burn. It will take between 30 and 45 minutes.
💭 Tips, Tricks, and Tools
Tools (affiliates): you will need a mandoline. You could use a sharp chef’s knife, but it is certainly harder to get super thin slices. You’ll also need a baking sheet and I would recommend a silicone baking mat. The beets won’t stick and it makes for easy clean-up, plus zero waste created!
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.
Don’t toss the greens or peels. Keep the skins on (just make sure to wash them well). If you peel them, roast the beet skins too for a crispy snack.
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 incredibly nutrient-dense. They are high in fiber, folate and manganese, and are a decent source of Vitamin C, potassium and magnesium.
The pigments that give beets their bright color are antioxidants that may help reduce the risk of cancer.
🥜 More savory snacks
Learn more about beets in our Beet Spotlight!
Did you enjoy these roasted beet 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 chips recipe for later by pinning it to your Snack Board and make sure to tag us at The Crooked Carrot Instagram to show us your homemade beet chips creations!
Rosemary Beet Chips
- 6 red/multi-colored beets ends cut off
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon Himalayan sea salt
- pepper to taste
- Preheat oven to 350 degrees F
- Prep beets: wash the beets (leave on the peelings - if you peel them, roast the skins for a crunchy snack). Beets can stain, so limit how long they're on your cutting board. Using a mandolin, thinly slice beets and place them in a large bowl. Add olive oil, rosemary, salt and pepper, stir to coat.
- Bake for 45 minutes or until crispy. Keep a close eye after 30 minutes, they can burn quickly! Take them out before they burn, they will crisp up as they cool. Enjoy!
Disclaimer: Some of the links above are affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not.