Stack of bowls holding a batch of Baked Rosemary Beet Chips
4.17 from 18 votes

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Category: Side, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


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


  1. Preheat oven to 375 degrees F (190 C) and place oven rack in the center of the oven.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from oven. Let cool. Then serve.


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

Nutrition Per Serving (1 of 3)