Homemade Beetroot Crisps

5 from 3 votes

Crunchy and easy homemade beetroot crisps are made with simple ingredients and are a delicious snack.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: Any

Diet: Gluten Free, Vegan

Servings: people

Calories: 198kcal

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.
2 medium Fresh whole beetroot
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.
2 tablespoon Olive oil , 1 pinch Seasoning
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.

Slice up beetroot as evenly as possibly, to ensure even baking - watch the slicing happen here

If you have a high-powered food processor with a slicing attachment, you could use this method os slicing instead.

Other vegan snack recipes you might like include almonds that have been soaked in water, or similar to this recipe are white sweet potato crisps.