BEET CHIPS
Root vegetable chips are really popular among the Paleo community, but they are very expensive to buy in a grocery store. Making them yourself is not only easy but also a lot more Paleo-friendly, because you can control exactly what goes into them—in this case, just beets, olive oil, and salt. SERVES 2 TO 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
3 beets
1 tablespoon (15 ml) extra-virgin olive oil
Salt
- Preheat the oven to 350°F (180°C).
- Scrub the beets, and cut the ends off. Use a mandolin (if you have one) to slice them into thin coins. Transfer the beet chips to a medium bowl, and season with the olive oil and salt. Spread them out into an even layer on a baking sheet, and bake for 20 minutes.
- Remove from the oven and allow to cool right on the baking sheet—they’ll crisp up a bit as they do—and serve.
VARIATION 1 PARSNIP CHIPS: Slice 1 parsnip in the mandolin, and follow the rest of the recipe as written. Parsnip chips will have a flavor and texture similar to a carrot, and perhaps even a bit sweeter.
VARIATION 2 TARO ROOT CHIPS: If you can find them, follow this recipe with taro root. Taro root is on the nuttier side, and it’s one of my favorite vegetables to make chips with (I’m a big fan of those Terra brand taro root chips you can find at the store).
PALEO PAIR: Serve for lunch as a side with Broccoli Wraps (here) filled with turkey.
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Beet chips are a sweet, earthy, crunchy alternative to the potato kind — thinly sliced beets roasted low and slow with just olive oil and salt. They crisp up as they cool on the pan, turning into deep-red, addictively snackable chips. They look spectacular in a bowl and vanish even faster than they bake.
Pro Tips
- Slice the beets paper-thin and uniformly — a mandoline is ideal, since uneven slices cook unevenly and stay chewy at the thick spots.
- Roast at a moderate 350°F; higher heat burns the natural sugars before the chips crisp through.
- Flip the slices at the halfway point and give them room to breathe on the pan. Crowded slices steam and stay limp.
- Let them cool completely on the baking sheet — they finish crisping there and go from soft to shatteringly crunchy.
Frequently Asked Questions
Why didn't my beet chips get crispy?
Almost always thickness or crowding. Slice them uniformly thin, use a single layer, and let them cool fully on the pan — they crisp as they cool.
How do I store beet chips?
In an airtight container at room temperature for up to 2 days. They absorb moisture from the air, so don't refrigerate them.
Can I make other root vegetable chips the same way?
Yes — sweet potato, parsnip, and carrot all roast into great chips at the same temperature. Just slice everything equally thin.
Are beet chips Paleo?
Completely — beets, olive oil, and salt. They're one of the cleanest snack recipes around, and naturally vegan and gluten-free.
Recipe Card
Ingredients
Method
- Preheat the oven to 350°F.
- Remove from the oven and allow to cool right on the baking sheet—they’ll crisp up a bit as they do—and serve.
