Healthy Baked Beet Chips – Vegan/Gluten Free

These crispy baked beet chips are a fantastic, healthy snack or a colorful side that everyone in the family will adore! You can whip up a big batch and savor them for days. Just a light brush of oil, a sprinkle of salt, and a bake until perfectly crisp and golden. Plus, they’re vegan, gluten free, and downright tasty!

Making beet chips right at home is surprisingly simple, and way healthier than those store-bought veggie chips packed with additives. My family can’t get enough of them—almost as much as these Sweet Potato Chips that also make a super addictive and wholesome snack.

Crunchy, crispy baked beet chips are the easiest way to turn simple beets into a snack that’s both satisfying and good for you. They make a great snack, a pretty side, or a fun dish to share. They’re vegan, gluten free, paleo-friendly, and packed with the natural sweetness and earthy flavor of red and golden beets, enhanced with just a splash of olive oil and a pinch of salt and pepper.

In this post, I’ll guide you through the whole process—from a short list of ingredients to easy, step-by-step instructions (think thin slices about 1/16″ thick, pat dry, toss with a little oil and seasoning, then bake at 375°F for 15–20 minutes). Plus, I’ll share an air fryer method, handy tricks for extra-crispy chips, flavor swaps, and tips on storing and re-crisping your beet chips. With the photos and notes along the way, even first-timers will feel confident tackling this recipe.

It only takes about 30 minutes from start to finish to get golden, crispy beet chips full of that rich beet flavor. Keep reading for the full low-fuss recipe and pro tips to help you nail it every time.

Why This Snack Works

• A healthy, easy-to-make snack packed with veggie goodness—if you love crunchy veggie snacks, try crispy sweet potato chips
• 100% vegan-friendly
• Gluten free
• Paleo approved
• Crunchy with loads of flavor—for a tangy twist, make salt and vinegar zucchini chips
• Great as a side dish or a wholesome appetizer

Absolutely! These are anti-inflammatory, burst with nutrients, and are naturally low in fat and calories. Plus, beets are available all year round, though their peak season is from June to October.

The vibrant red color in beets signals a powerhouse of nutrition. Remember the saying “eat the rainbow”? More colorful fruits and veggies mean more nutrition packed in!

Beets are truly one of the healthiest superfoods, loaded with beneficial nutrients like:

• Fiber to help digestion
• Iron for energy
• Vitamin B-6 and Vitamin C to support your immune system
• Magnesium for muscle and nerve health
• Potassium to keep blood pressure in check

What You’ll Need

• 3–4 medium beets
• 1–2 tablespoons olive oil or olive oil cooking spray
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper

Bake Until Crispy

1. Preheat oven to 375°F and line baking sheets with parchment paper or lightly spray with oil.
2. Trim off beet greens and roots and set greens aside if desired.
3. Scrub and rinse beets thoroughly to remove dirt.

4. Slice beets into thin, even rounds about 1/16-inch thick using a mandolin or sharp knife.

   

5. Pat beet slices dry with paper towels to remove excess moisture.
6. Sprinkle slices with salt and let rest 10 minutes to draw out additional moisture.
7. Transfer slices to a bowl, drizzle with olive oil (or spray), season with salt and black pepper, and toss to coat evenly.

8. Arrange slices in a single layer on prepared baking sheets, keeping different beet colors on separate sheets if desired.

   

9. Bake on the middle rack at 375°F for 15–20 minutes, watching closely and removing any chips that brown early.
10. Transfer baked chips to a paper towel-lined plate or wire rack to cool and crisp.

11. Air-fryer option: place seasoned slices in a single layer in the basket, spray lightly with oil, and air-fry at 320°F for 20–25 minutes, flipping a few times until crisp.

Tips for Perfect Crispness

You can use any type of beets, but red and golden beets shine the most for this recipe—they’re easy to find and slice, and packed with flavor. Try to pick beets that are similar in size so they cook evenly, though some slices might crisp up before others—the same even-slicing rule also applies when making sweet potato chips.

Heads up: Beets have intense pigments that can stain your hands and wooden cutting boards. Wearing gloves and using a non-wood cutting board makes clean-up easier and keeps stains at bay. Or, if you’d rather skip staining altogether, try quick air fryer apple chips.

Flavor Twists and Substitutions

• No beets? No problem! Try turnips as a swap—they’re fantastic and bake up nicely.
• Use all red, all golden, or mix both beet colors for a vibrant look and flavor, like I did here.
• Add herbs like thyme, rosemary, or chives before baking for a different flavor kick, or try a smoky-sweet BBQ-style seasoning—see Homemade BBQ Chips for a spice blend that also works wonderfully on veggie chips. A pop of citrus zest, like orange or lemon, sprinkled on the chips after baking works wonders too.
• Want to cut down on oil? Spritz with olive oil spray instead for even coverage—you’ll still get that crispy, tasty chip everyone loves. For more low-oil crisping ideas, check out Homemade Air Fryer Potato Chips.

How to Store and Re-crisp

These beet chips taste best fresh out of the oven, when they’re at their crispiest. If you do have leftovers, let the chips cool completely on a paper towel or wire rack first, then store them in an airtight container or zip-top bag with a fresh paper towel inside to soak up any extra moisture. Kept in a cool, dry spot at room temperature, they’ll stay good for up to 24 hours, although they might lose a bit of their crunch.

• Re-crisping tip: To bring back that crunch, spread the chips on a baking sheet in a single layer and warm them in a 300–325°F oven for 5–8 minutes. Alternatively, re-crisp in an air fryer at 320°F for 3–5 minutes—just keep an eye on them so they don’t burn. If you enjoy air-fried chips, check out these cinnamon-sugar air fryer banana chips for more crisping tips and flavor inspiration.
• Make-ahead option: You can slice the beets a day ahead. Just pat them dry, layer with paper towels in an airtight container, and refrigerate for up to 24 hours until you’re ready to season and bake. Or bake them ahead and re-crisp when serving.
• Freeze warning: Freeze cooked beet chips? I don’t recommend it—freezing ruins their texture and crispness.

Troubleshooting and FAQs

Beets don’t always come uniform in size and shape, so getting perfectly even slices every time can be tricky. That means some chips might cook faster than others. Keep an eye while baking and remove the ones that are done early so they don’t burn, then let the others finish baking.

Pro tip: After baking, place the chips on a paper towel-lined plate or pan to cool. This extra step helps pull out moisture and makes the chips even crispier.

How do you store beet chips?

They’re best enjoyed fresh, but you can keep them in an airtight container for up to 24 hours. Just know they might soften a bit, but they’ll still be a tasty, wholesome snack.

What temperature is best for cooking beet chips?

Cooking at a higher temperature like 375°F for 15-20 minutes helps the chips hold their shape and crisp up nicely without shriveling too much.

What seasoning works best when cooking beets?

I keep it simple with salt and pepper, but don’t hesitate to mix things up with herbs like rosemary or thyme for added flavor.

Do you have to peel beets to make beet chips?

You can leave the skins on or peel them. Either way works great, but I usually leave the skin on—it’s less work and adds a little extra nutrition.

Can you make homemade beet chips in the air fryer?

Yes! Here’s how: Prepare and season the beets as usual, then spread them out in the air fryer basket in a single layer. Cook at 320°F for 20-25 minutes, flipping a couple of times to make sure all sides get crispy. Spraying the basket lightly with olive oil spray helps prevent sticking and adds extra crunch.