Baked Rosemary Beet Chips

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Thinly sliced vibrant red beets with rosemary on a baking sheet

I distinctly remember one December in college when my dad took me to his office Christmas party at a dinner theatre. I hardly remember the show, but I do remember the buffet which seemed to extend into eternity with overcooked vegetables.

Among the saddest victims were Brussels sprouts and beets. What is it about these beautiful, delicious veggies that makes people use and abuse them? They are delicious. They are rich with nutrients. They deserve another chance. Friends, we must raise awareness.

(Dramatic, I know. But in the name of veggies I go to great lengths.)

Fresh beets on a plate for making Rosemary Baked Beet Chips

I love roasting beets (I share my favorite way to eat them in our downloadable cookbook). But for a quicker version that makes for a crispy, salty snack, these chips are where it’s at.

Baking sheet filled with thinly sliced beets and rosemary for making homemade beet chips

These beet chips are about as simple as it gets: 30 minutes, 4 ingredients, 1 pan.

The only other tool you’ll need is a sharp knife or a mandolin for slicing. At the recommendation of my pal Kate, I recently invested in this mandolin. I’m usually incredibly hesitant to invest in equipment we don’t need in order to keep a clutter free kitchen.

But when I recognize I’m missing a tool that could help complete tasks in the kitchen more efficiently, I’m all for it. If you like making veggie chips, veggie pasta and fries, this could be the slim-profile, affordable tool for you.

Bowl filled with freshly baked healthy homemade beet chips

Another perk of these chips? Beets are extremely healthy for you!

Read all about the benefits over on our Fudgy Beet Cupcakes post (and make the cupcakes while you’re at it).

Flavor wise, these chips lack that “dirty” earthy taste some people despise about beets (i.e. my husband). And the simple addition of rosemary adds an earthy aroma I adore.

Healthy? Flavorful? Fast? Count me in.

Grabbing a Baked Rosemary Beet Chip for a delicious vegan snack

You guys are going to love these chips! They’re

Healthy
Crispy
Simple
Savory
Infused with rosemary
& Perfect for snacking

I nearly gobbled these up in one sitting – couldn’t resist! Even if you aren’t a huge beet fan, give these a try. I think you’d be surprised how neutral in flavor, yet delightfully crispy they are. Enjoy!

Freshly baked Rosemary Beet Chips resting on fabric

Baked Rosemary Beet Chips

30-minute baked beet chips infused with rosemary and speckled with sea salt. Perfectly crispy, simple to make, and a healthy snack on the go.
Author Minimalist Baker
Print
Stack of bowls holding a batch of Baked Rosemary Beet Chips
4.17 from 18 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Course Side, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

  • 3 medium-large beets (rinsed and scrubbed)
  • Olive or avocado oil
  • 1 pinch each sea salt + black pepper
  • 2-3 sprigs rosemary (roughly chopped)

Instructions

  • Preheat oven to 375 degrees F (190 C) and place oven rack in the center of the oven.
  • Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
  • Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt, pepper, and the rosemary. Toss to coat. Then arrange in a single layer, making sure the slices aren’t touching.
  • Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
  • Remove from oven. Let cool. Then serve.

Notes

*Adapted from Cozy Kitchen
*Nutrition information is a rough estimate calculated with 1 Tbsp olive oil per 3 medium-large beets.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 79 Carbohydrates: 8.6 g Protein: 1.5 g Fat: 4.7 g Saturated Fat: 0.6 g Polyunsaturated Fat: 0.53 g Monounsaturated Fat: 3.31 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 95 mg Potassium: 293 mg Fiber: 2.5 g Sugar: 6.1 g Vitamin A: 50 IU Vitamin C: 5.8 mg Calcium: 10 mg Iron: 0.7 mg

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    • Support @ Minimalist Baker says

      Hmm, we think that might be challenging. They would probably end up more chewy instead of crispy. But let us know if you try it!

    • Support @ Minimalist Baker says

      Hmm, we aren’t sure that would work as they won’t crisp up if there is too much moisture. Also some of the nutrients from the beet will be lost into the water. But you could just slice them and leave in a sealed container for a few days!

  1. Beth and Bruce Detz says

    Besides washing and scrubbing, do we need to do any peeling of the skin? Am i over thinking this?

    • Support @ Minimalist Baker says

      You can peel it, but we don’t find it necessary unless the beet is particularly grimy. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Sasha, a few ideas: 1) try cutting the slices more thinly, 2) cook at a slightly higher temperature, or 3) cook longer. We hope that helps!

  2. Nguyen Phu Minh says

    I love Beetroot chips, but I dont know how to make them stay crunch and crispy long time….???? hope you can help…:):):)

  3. Brain Dead Husband says

    Rona brought home some of these from Whole Foods sand we loved them so I found your recipe and bought three beets.
    First beet: Sliced very carefully with a knife, but none of them curled. Couldn’t spray with oil, so I poured a little over one line of beets in the tray and rubbed the others on it. Just to be sure I oiled both sides. Then I set the oven 250 and after 10 minutes checked carefully to make sure they were’nt burning. Nearly an hour and at least five more unsuccessful checks later (had time to wash and cut the stalks and greens and fry them up with onions and garlic (and rosemary, great idea) – this was the best part of the experminent) the chips finally moved from soggy to chewy. They tasted good except for the texture.
    Second beet. Used a mandolin, actually got six or seven of them to curl. Upped the temperature to 310. this time I was lighter on the oil and turned them over every 10 minutes. After a half hour I moved them to the large frying pan where I done the greens. Experimented with various heat settings. Found that they’ll burn quickly if you set it to high.
    Third beet. Combination of mandolin and knife. Set the slices on a drying rack. Left them overnight. Re-read your recipe – AND THE COMMENTS. ALWAYS READ THE COMMENTS FIRST. Rona says our processor won’t slice that thin. Peeler next time. ROFL, as I hope you are, about my misreading of time and temperature.

  4. Laurie says

    Mushrooms and Beets are two vegetables that are very good for you but ones that i never liked. I learned to make an amazing veggie burger using mostly those two (plus other) veggies and the beets and mushrooms not only taste great in these patties but you’d be hard-pressed to tell that it is a veggie burger and not a rare beef burger looking at it, and the taste is awesome.
    Recently I discovered the beet chips, and I adore these even though, as I said, I never liked beets. I’m experimenting with both pre-cooked and raw beets and will try them using a dehydrator, oven and air fryer and will report back once I see which works best…..wish me luck, because these can save a bundle over the cost of buying them in the stores or online!

  5. Anna says

    Also having a lot of trouble getting these correct. Simply not as easy as recipe suggests. Have read many recipes on baked beet chips, reviews, and tried it many times. I think the solution must be just the right thickness (what setting on mandolin is correct?) the type (canola, olive or coconut?) and amount of oil (and method- spray, or toss?) , the type of bake setting (convention, convection or hybrid?), and the bake time. Even the photo from this recipe shows parts of the chips are burned- how are these made commercially?

  6. Sandy Adams says

    Totally disappointed I this recipe. We made a triple batch for Christmas, as and they were all soft and never crisped up. No matter how long we cooked them, then they started to burn. Couldn’t find a happy medium on them. Had to throw them all away.

  7. Julie C. says

    Yummy yummy. :D Just made a small batch of these for myself. They’re all gone. (Definitely making more tomorrow!)

  8. Jeff says

    I struggled making this with some beets burning while others being soggy, and sticking to the baking tray. I think it’s largely a matter of getting an even, but not overwhelming layering of oil over the beets. I found it helpful to to spritz them with oil from a sprayer and turn them over while already on the baking sheet. Also patted them to get rid of excess moisture. Lastly, a silicone baking mat also helped stop them from sticking and burning and made for a quick clean up. Anyway, just my suggestions for helping to make this recipe a little more dummy proof :-). Overall very good, I love these chips!

  9. Corey Bullock says

    This is fantastic! My kids loved it… although I ate most of them before they got their hands on them. Simple snack!

  10. Lily says

    Wonderful combination of flavors, excellent idea for a baked beet recipe. I WANT TO KNOW MORE ABOUT IT. I dont know why but, healthyhappylife delete the oldest recipes, for me, its not a very good option.

  11. Linda says

    Oh my word! When the beets are roasted, the natural sugar caramelized and they are so wonderful! ?

  12. Abby says

    Hey!
    Do you have any tips on making these chips along with sweet potato ones in my new Exacibur Dehydrator?
    What other sorts of things can I dehydrate?
    What temperatures do they require and for how long?

    Thank-you!
    Abby

    • Support @ Minimalist Baker says

      Hi Abby! I am not familiar with that type of dehydrator but it should have directions to cooking that came along with it :)

  13. Dianna says

    Another website with a recipe for baking beet chips says the secret to crispy chips is to first mix the chips with salt and oil and wait about 25 min for the beets to rid themselves of extra water. Then you add them to the baking tray to cook. They didn’t add rosemary but I think rosemary would be very tasty. I have not made beet chips yet but plan to since Dr. Oz highly recommends them for liver health.
    Hopefully, this baking method will alleviate the problems that folks are having with rubbery or burning chips.

  14. Geneva says

    Made a batch Thursday and had left them I need a zipper bag on the counter. My friend came in, saw the bag of chips, and before I realized it, she had almost finished half a gallon zipper bag of beet chips! They are that good!
    Well, today I made two batches again. My beets were very large so the chips look really nice.

  15. chueh says

    My chips were crispy right after being baked. I put them in the Ziploc bags, but they turned rubbery fairly quickly only after a few days. How to prevent them become rubbery. Thanks.

  16. Barbara says

    I have tried to make beet chips for ages and have followed different instructions, however, they always come out soft. When I cook them more, of course they burn. Help! Any suggestions? What am I doing wrong! This is the closest recipe that made them halfway crunchy.

      • Barbara says

        Yes I use mandolin. This is the fifth time I’ve made them and I ended up throwing them out. I’ve tried different temperatures, too. 350, 375 and 400. Cooking times from 20 -45 minutes. This last batch burned but never crisped.

  17. Claire says

    Hi I am trying to roast these beer chips but they taste horrible :/ am I doing it right? I am roasting from raw is this wrong? I can’t find anywhere saying if they need to be boiled first or not? ThNns

  18. Sherryl says

    These were so easy to make and yummy. I used golden beets and basilet. I don’t have a mandolin so used the knife method. I had to bake some longer but I was fine with that.

    • Mari says

      My thought as well. I have a lot of beets in my garden right now and would love to do this. Looks like we might be too late for a reply ;D

  19. T says

    I’m very excited to try this recipe. I would like to add that canola oil as well as all vegetables oils are extremely unhealthy. Also, olive oil has a low smoke point and should not be used for cooking, roasting, etc. Coconut oil is a great and healthy alternative.

    Cheers

  20. Agbtm says

    You really do need to peel the beetroots, for their skin has a tougher structure and will curl the chip if you leave it on. Also try turning the chips after 5 min to avoid too much curling and use lower temperature if you think they may burn before getting crisp. I love dipping them in guacamole…

  21. Gayle says

    Have eaten beets for years but we always peeled them before eating/canning/whatever – is that not a necessity with these? Or do the rather tough skins not bother when baked? These look great, can’t wait to try them! Thanks!

  22. Jesse says

    I tried these but for some reason they turned out crispy & mushy. I desperately want to master the crispness bc I love beets! They ended up burning bc I didn’t want them mushy, so I popped them back in a few more minutes & then they were just burnt. This recipe was good if I could just get them crispy (totally my lack of knowledge)

    • agbtm says

      slice them thinner on an electric slicing machine if you don’t have the mandoline manual slicer – and lower the temperature, turn them after 5 min and monitor carefully!!

  23. Maura says

    I was bummed…I had such high hopes for these. They were either soft or burnt, no in between. And instead of the sweet/salty balance, I feel like I mainly just got the earthy “dirt” taste. Next time I’ll try frying to see how that goes.

  24. Kristy says

    what went wrong?? A small portion turned out, after I kept them baking longer. The ones that made it tasted delish & perfectly crispy. The majority however stuck to the cookie sheet or stayed slightly soft. I cut super thin with slicing blade in my food processor . Would parchment paper or greasing pan help this??

    • Dana @ Minimalist Baker says

      Hmm, yes try greasing the pan next time! Perhaps the oil didn’t get dispersed evenly on the ones that stuck!

  25. Do says

    Hi. I love the storebrand beers chips but they are quite pricey. I tried your recipe but I can’t get the to be crispy. They are just not chips. Help. What am I doing wrong?

  26. Marla mullowney says

    I too had disappointing results. After 10 minutes totally burnt or burnt on the edges and soggy in the middle.

  27. Lisa C says

    Love beets, love rosemary, and definitely love the Benriner Mandoline, so this is a done deal – thanks!

  28. Valérie says

    I love beetroot chips but I never tried making them myself, especially not with rosemary. It just sounds too good to be true! But this recipe will definately be tried the next days. Thanks for sharing!

  29. Ene Swallow says

    The beet recipe looks great! And rosemary is one of my favourite herbs. Can these chips be made ahead of time. How many days will they stay crisp.

    I can’t rate it as I have not made it yet. I remain hopeful.

  30. Lara says

    I love beet chips but when following the instructions, mine came out super mushy…i tried leaving them in for another 15-20 minutes but hovering over the tray on a cooling rack placed on top in the hopes that the circulation of heat might help them get crispy, unfortunately they never did :( Do you have any tips for how to make sure they don’t get mushy? Maybe I used too much olive oil, or didn’t let them dry out after washing them? Any advice would be awesome :)

  31. Peggy says

    I had disappointing results. The chips were burnt before they got crisp. I did slice them paper thin on my mandolin. I cooked them at prescribed temperature. I cooked sweet potato chips that came out great.

  32. Mary Beth says

    omg i LOVE beets! i don’t understand how you can’t, but to each their own! :) this recipe looks wonderful and i can’t wait to try it. thanks dana!

  33. Ceara @ Ceara's Kitchen says

    I love this! Roasted beets are one of my FAV. vegetables of all time! I love the idea of a beet chip that isn’t drenched in oil! These loook sooo yummay!

    Oh and I simply love your beet muffins – they are amazing! :D

  34. Umm Haneefah @ The Halal Gourmet says

    As if beets couldn’t get any more beautiful!

    I really love the photography. Loving beet chips is really a moot point.

  35. Tracy | Pale Yellow says

    I just had beets in my CSA and didn’t know what to do with them, now that I have this recipe, I hope I get a bunch in my next batch!

  36. Thalia @ butter and brioche says

    making beetroot chips has been on my to do list for a while..you have definitely inspired me to recreate my own batch. these look delicious and i can imagine how good they taste with all that rosemary and salt!

  37. Isadora @ she likes food says

    I made my first batch of beet chips a few months ago and I’ve been hooked ever since! There is something so delicious about beets and their color is just amazing! I love all things crunchy and I bet they are amazing with rosemary. I will have to try that next time :)

  38. hippymomelizabeth says

    I love your recipe and the colors are gorgeous im jealous to the max of your photos, writing skillz, and recipe developing, I would think you would have hundreds of positive comments your awesome.:)

  39. jenna @ just j.faye says

    I know what I’ll be doing the next time I acquire beets… making these. And then eating them all.

  40. Thankfifi says

    This has blown my mind – I love beet chips and now I know they can be baked there will be no stopping me… except my oven has broken and the replacement not delivered until next week… CRY!

    Thankfifi

  41. Medha @ Whisk & Shout says

    Yum! These are not only delicious looking, but the color is amazing and the nutrition information is a pleasant surprise :)

  42. Dana @ Minimalist Baker says

    Mine didn’t last that long! I ate them all up. But I think once they’re completely cooled you could keep them stored loosely in an airtight bag or jar for at least a couple days if not more. Hope that helps!

  43. Susan Pantle says

    So funny! I finally ate the beet chips I bought at Sprouts yesterday & just last night I thought – “I need to learn how to make these”. Thanks for answering my thought so quickly!! HA!

  44. Katy says

    I was at a fancy restaurant the other day and they had something similar on the menu, I had never seen it before and really wanted to try it so I’m so glad you posted this recipe! Love the colour of those beets, too!

  45. Sam @ PancakeWarriors says

    Oh I just want to leave work right now and make these. I love beets (and Brussels sprouts). Why people have an aversion to them I’ll never quite know. Probably because they Haney tried them cooked properly. Thank you for the recipe I’ll be enjoying these beet chips on my hike this weekend. Thanks for sharing!

    • Dana @ Minimalist Baker says

      Yay! Let me know if you give them a try, Sam! Glad you’re on the beet, Brussels sprouts train :D

  46. Dixya @ Food, Pleasure, and Health says

    i like the idea of making beet chips but the only struggle is to get them so thin.

  47. Christina says

    The are beautiful! The beers chips are always my fave when I get those veggie chip mixes. I’d love to try these with all different colored beets- red, yellow, and those gorgeous striped ones! Maybe I could even get my hubs to eat beets this way!

  48. Debra @ Worth Cooking says

    Oh, those look amazing!

    I agree about veggies. They should be given time and attention (not just overcooked to mush). It makes me sad when I hear “I don’t like vegetables” because it is an entire class of foods. And, now I will stop talking about vegetables before going overboard.

    Also, on another note I like the pink backdrop. I have been eyeing pink poster board every time I go to the store but had no idea how to use it. I did get blue and now am wanting a session with it and blueberries after seeing this beautiful ruby red on pink. Don’t know what recipe yet… but it most have blueberries.

  49. Irene Sajan says

    Beet chips are one of my favorites to munch on! Do you think I could make sweet potato chips along with them using the same recipe?

  50. Maryea {happy healthy mama} says

    I adore beet chips. In my experience, a mandolin is a necessity. I usually keep it simple with salt+pepper, but love your addition of rosemary!