Making homemade beetroot crisps is easy, requiring just two simple ingredients.
Sometimes I feel like a packet of chips (or crisps, depending on where you're from) but I don't want to go down that path, you know the one where you start eating crisps from a packet and can't stop because they're so good - help me! Haha.
So here is a simple recipe to help combat those cravings.
Beetroot crisps are also known as beet chips or beetroot chips. They can be made with a variety of different coloured fresh beet. It doesn’t really matter which coloured beet you choose, so go for your favourite.
How To Make Beetroot Crisps
Prepare the Beetroot
Trim off the stems and leaves, along with the root of each fresh beetroot bulb. Save the beet stems and leaves to make garlic soy beet greens, they are delicious and this reduces food wastage.
Thoroughly wash each bulb, especially in crevices to rid all soil. I like to use a vegetable cleaning brush to help loosen all the dirt.
Dry each beet very well, avoid moisture as much as possible.
Use either a mandolin, a very sharp knife, or your food processor with the slicing attachment to evenly slice beetroot into 2 or 3 mm slices.
Season and Bake
In a large mixing bowl, combine beetroot slices with olive oil and seasoning. Choose your favourite seasoning or spices, such, rosemary, ranch, or dukkah.
Toss together until evenly coated. Do not drench in oil, I always make sure each piece is coated in it.
Line baking sheet tray(s) with baking paper and place each beetroot singularly on tray(s). Avoid overlapping, this will help each beetroot slice to crisp up.
Place tray(s) in the middle of the oven (preheated to 180C) and bake for approximately 15-20 min or until crispy.
I recommend checking in on them around the 12-13 minute mark to see if you need to take out any that are crisping quicker than others, paying attention to the smaller pieces.
Once the homemade beetroot crisps have baked to perfection, transfer them to a wire rack and allow them to cool before eating. This will take minutes as they are quite thin. Enjoy them on their own or with a dip.
Pro Tips
I do not recommend using canned beetroot for this recipe, they generally have a higher content of water and unwanted ingredients added.
When baking multiple trays of beetroot crisps, you should rotate the trays when placing the next batch into the oven.
Minimise the number of times the oven is opened and closed. This affects the baking of the beetroot.
If you have a surplus of beetroots, try making a vegan beet salad which is perfect for any lunch or dinner table. Or try this easy roasted pickled beets.
If you like drying fruit and veg, try making dried apple chips next.
Storage
Cool beetroot crisps to room temperature before transferring them to an airtight container lined with paper towel. I find the paper towel helps with absorbing moisture. Store in the pantry for several days.
FAQ
If storing in a container, allow to completely cool before closing the lid on the container. If the beetroot crisps are still warm, condensation will form and create fogginess.
Or, they could be under-baked, try placing them back into the oven until they have crisped up.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Homemade Beetroot Crisps
Ingredients
- 2 medium Fresh whole beetroot
- 2 tablespoon Olive oil (enough to cover beetroot but not soak)
- 1 pinch Seasoning to taste. Try salt and pepper or other herb and spice blends
Instructions
- Preheat oven to 200C. (392F)
- Cut off the leaves and stems (set these aside for the linked recipe above) and the roots. Thoroughly rinse each beet, ensuring no dirt is left on, using a veggie brush if needed.
- With the skin on, using a mandolin or knife, and thinly slice each beetroot about 2-3 mm thickness. A mandolin will ensure each slice is uniform which will create even baking.
- In a large bowl, add the sliced beetroot, olive oil and seasoning (see above for suggestions) and toss together until evenly coated. Do not drench in oil.
- Line a baking sheet with parchment paper and place each beetroot slice individually on the tray, ensuring they do not overlap.
- Place tray(s) in the middle of the oven and bake for approximately 15-20 minutes or until crispy. Check at the 12-13 minute mark, as smaller slices may already be crispy. Remove crispy beet slices as needed to prevent burning. Watch closely towards the end of baking, as they will brown quickly. Transfer the beetroot crisps to a wire rack to cool before serving.
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Maggie
beats supermarket crap anyday. aside from slicing the beetroot this recipe is fun