Oven Baked Beetroot Crisps Recipe – Only 3 Ingredients
A great alternative to potato crisps and a different way to enjoy beetroot. These oven-baked Beetroot crisps only need 3 ingredients and with the help of a mandolin slicer, they’re very easy to make.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
10 MINUTES (plus draining time)
Cook Time:
20 MINUTES
What Makes This Recipe Great
Oven baked – Using less oil, baked beetroot crisps much less greasy than fried crisps.
Quick and Easy to Prepare – With the help of a slicer, it doesn’t take long.
A great recipe for a vegetable gardener – The perfect way to use homegrown beetroot.
Create your own root vegetable crisps for the ultimate snack. Baked in the oven and prepared with little fuss, beetroot crisps can be served up as an after-school snack, for movie nights or in a packed lunch.
These homemade beetroot crisps are sweet tasting and we have flavoured them with just a little sprinkling of salt but you can try your own flavour variations too.
This is an easily scalable recipe, you can make big or small batches oven baked beetroot crisps, depending on your requirements.
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Equipment Needed:
- 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. Cook the beetroot chips in batches or on a baking tray that is big enough to fit the slices without overlapping.
- Baking Paper/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.
Ingredients:
- Raw Uncooked Beetroot – The main ingredient for these beetroot 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.
Drawing Out The Moisture For Beetroot Crisps
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 Oven-Baked Beetroot Crisps
Frequently Asked Questions
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.
Mastering This Recipe – Expert Tips
- 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.
- 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.
Storage
- 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.
Oven Baked Beetroot Crisps Recipe – Only 3 Ingredients
Ingredients
- 4 Fresh Raw Beetroot
- 1 tbsp Fine Sea Salt
- 2 tbsp Olive Oil
- 1 tsp Salt Flakes, optional
Instructions
- 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.
Video
Recipe Notes
- 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.
- Store for a week in an airtight container at room temperature.
