This easy root vegetable recipe to make your own beetroot crisps at home is a great alternative to potato crisps and a good way to use home grown beetroot. Try making your own oven baked beetroot crisps with only 3 ingredients.
What Makes This Recipe Great!
- Oven baked – Using less oil, they’re much healthier than deep fried crisps.
- Quick to make – Veggie crisps that are ready in under 30 minutes.
- A great recipe for a vegetable gardener – The perfect way to use homegrown beetroot.
About This Recipe – In More Detail
If you have your own vegetable patch at home and grow your own beetroot, this crunchy snack is a great way to use that raw uncooked beetroot that your produce from seed.
Beetroot are easy to grow and great for a beginner and will give you a supply of beetroot all summer long. That means you’ll have plenty to use and create this recipe right into autumn.
We love the taste of homemade crisps and homemade beetroot crisps are sweet tasting and flavoured with just a little salt. For small children and those on a low sodium diet, you can also forgo the salt and will still end up with a delicious alternative to potato crisps, that are not only full of flavour but visually pleasing too just like these Bagel Crisps.
There are many different ways to vary the flavour. Try adding other seasonings such as black pepper or garlic powder.
Veggie chips can be added to your list of healthy snacks the whole family will enjoy.
It’s important not to waste ingredients in the kitchen and the great thing about beetroot is that you can eat the leaves.
To get the maximum out of whole, raw beetroot, save the leaves and add them to a salad. Alternatively, you can juice beet greens and add them to a smoothie or fresh juice and enjoy the extra boost of vitamins and minerals that you will get from them.
This is an easily scalable recipe, you can make big or small batches, depending on your requirements.
- Mandolin Slicer (with the slicing attachment), Vegetable Peeler or Sharp Knife: To slice the beetroot into very thin slices.
- Baking Sheets or Oven Trays: To place the sliced beetroot for baking in the oven.
- Parchment Paper or Silicone Baking Mat: To prevent the beetroot slices from sticking to the baking sheets.
- Paper Towels/Kitchen Paper: To pat dry the beetroot slices and remove excess moisture before baking.
- Wire Rack/Cooling Rack: To cool and firm the beetroot crisps after baking.
- Raw Uncooked Beetroot – The main ingredient for these crisps. Don’t use brined or cooked beetroot as they will be too wet, have a different flavour and won’t crisp up. You can use regular red or golden beets.
- Olive Oil – If you wish to use an alternative oil to bake the crisps, sunflower, avocado oil or canola oil will also work well. The oil is important to achieve crispy beetroot slices. Without oil, the beet chips will not crisp up.
- Sea Salt – This is used in the recipe to draw out the excess moisture via osmosis before baking and also as a seasoning at the end.
The Importance of Drawing Out The Moisture
Fresh beetroot contains a lot of moisture and if you don’t remove some of it, you will inevitably end up with soggy beetroot crisps.
This is where a process called disgorging comes in. Vegetable disgorging is the method of drawing out some moisture before baking so that you don’t end up with a dish that is too wet and liquid. This is important if you want to end up with crunchy beetroot crisps as the end result.
Vegetable disgorging is done before baking using salt. If you remember science class at school, this is done via a process called osmosis.
The method is simple, place the sliced beetroot in a bowl and sprinkle with the salt. Leave the slices to stand for 20 minutes and you will notice that the juice will begin to pool in the bottom of the bowl. After 20 minutes, simply pour away the excess liquid and let the slices drain well, you can use some paper towels to pat away any excess moisture from the sliced surfaces as you arrange them on the baking tray. Continue with the rest of the steps in the recipe. Don’t rinse away the salt as this defeats the purpose, you will just make them wet again.
Step-By-Step Guide – How To Make How To Make Oven Baked Beetroot Crisps
Step 1: Preheat the Oven
- Preheat your oven to 180°C (350°F).
Step 2: Prepare the Beetroot
- Wash and peel the beetroot, ensuring to remove leaves and stems.
- Using a Mandolin slicer or vegetable peeler, thinly slice the beetroot, ensuring you can uniform slices.
- Place the beet slices into a large bowl.
Step 4: Sprinkle with Sea Salt
- Sprinkle fine sea salt over the slices, tossing gently to ensure even coating.
Step 5: Drain and Pat Dry
- Allow the slices to sit for 20 minutes, drawing out excess moisture. Afterward, discard the juice and pat the slices dry with paper towels.
Step 6: Coat with Olive Oil
- In a separate bowl, toss the slices with olive oil to coat them evenly.
Step 7: Arrange on Baking Tray
- Arrange the slices in a single layer on a lined baking tray.
Step 8: Bake until Crispy
- Bake for approximately 10 minutes, then flip each slice and continue baking for another 5-10 minutes until they turn crispy. Keep an eye out for any signs of burning.
Step 9: Cool on Rack
- Remove the beetroot crisps from the oven and place them on a cooling rack to cool completely.
Step 10: Optional Salt Flakes
- For added flavour, you can sprinkle flaky sea salt over the crisps before serving.
This is usually the result of skipping the process of drawing out the moisture before baking using salt. This is an important step that shouldn’t be skipped if you want the crunchiest beetroot crisps you can achieve.
You can use a vegetable peeler instead, the crisps might be a different shape, but you can still achieve a thin slice of beetroot and it will taste the same.
Let the crisps cool completely, then store them in an airtight container. The will keep for about a week like this.
Pro Tips and Guidance
- Make sure you remove the excess moisture before baking – use the above method of vegetable disgorging to complete this process.
- Use a Mandolin to slice the beetroot – For the best results it’s important that the beetroot slices are thin and evenly cut. The crisps will bake evenly and the slices will be crunchy.
- Allow the crisps to cool – If you find that your beetroot crisps are a little floppy as soon as they leave the oven, allow them to cool on a rack and as they do, the slices will crisps up and become firmer.
- Store them in an airtight container – Your baked beetroot crisps should be cooled completely before storing them in an airtight container. They will keep for up to a week like this.
- Be careful of staining – Beetroot juice will stain clothing and some work surfaces quite easily, so make sure to wear and apron and protect any easily stained work surfaces before proceeding.
- Use the beetroot leaves – they are edible and taste great as part of a mixed salad.
- Snack: Serve the beetroot crisps as a tasty and colourful snack on their own. They are a healthier alternative to traditional potato chips.
- Starters: Arrange the beetroot crisps on a platter with some dips such as hummus, tzatziki, or guacamole for a delicious appetiser at parties or gatherings.
- Salad Topping: Crush the beetroot crisps into smaller pieces and use them as a crunchy and vibrant topping for salads, adding texture and flavour.
- Sandwich or Wrap Addition: Add a handful of beetroot crisps to your favourite sandwich or wrap for an extra crunch and a burst of colour.
- Cheese Board: Include the beetroot crisps on a cheese board along with a variety of cheeses, fruits, and nuts for an eye-catching and tasty spread.
- Garnish: Use the beetroot crisps as a garnish for various dishes, such as soups, stews, or roasted vegetables, to add a pop of colour and texture.
- Side Dish: Pair the beetroot crisps with your favourite dip or sauce and serve as a unique and healthy side dish for a main meal.
- Airtight Container: Once the beetroot crisps have cooled completely, transfer them to an airtight container. Make sure the container is tightly sealed to prevent air from getting in, which can make the crisps go stale.
- Room Temperature: If properly stored in an airtight container, beetroot crisps can be kept at room temperature for up to a week. However, the crispiness may decrease over time, so it’s best to consume them as soon as possible for the best texture.
- Re-Crisping: If your beetroot crisps lose their crispiness over time, you can re-crisp them in the oven. Preheat the oven to a low temperature (around 100°C/200°F), spread the crisps on a baking sheet, and heat them for a few minutes until they become crispy again.
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Oven Baked Beetroot Crisps Recipe – Beetroot Chips
- 4 Fresh Raw Beetroot
- 1 tbsp Fine Sea Salt
- 2 tbsp Olive Oil
- 1 tsp Salt Flakes, optional
- Preheat the oven to 180°C (350°F).
- Wash and peel the beetroot, removing leaves and stems.
- Thinly slice the beetroot using a Mandolin slicer or vegetable peeler, placing the slices in a large bowl.
- Sprinkle fine sea salt over the slices, tossing to coat evenly.
- Let it sit for 20 minutes to draw out excess moisture, then pour away the juice and pat the slices dry with paper towels.
- Toss the slices in olive oil to coat evenly in a separate bowl.
- Arrange the slices in a single layer on a lined baking tray.
- Bake for 10 minutes, then flip each slice and bake for another 5-10 minutes until crispy (watch for burning).
- Remove from the oven and place on a cooling rack to cool completely.
- Optional: Sprinkle salt flakes over the crisps before serving.
- Don’t skip the step to remove the excess moisture, otherwise you will end up with soggy crisps.
- Use a Mandolin for the best results, alternatively you can use a vegetable peeler.
- The crisps will firm up as they cool. They don’t need any extra cooking time, unless they still feel a little wet.