Garlic & Herb Beet Chips

These healthy beet chips are so good you will not want to put them down. Trust me, I am not a huge beet lover and I can’t resist these beet chips. They are quite easy to make and you’re sure to enjoy them!

  • 3 medium fresh beets
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon red wine vinegar (optional)
  • 1/2 teaspoon Herbes de Provence, or other favorite dried herb(s)
  • 1/2 teaspoon unrefined sea salt
  • Dash (1/8 tsp.) black pepper
  • Pinch (1/16 tsp.) garlic powder

Preheat oven to 325F. Line 2 large baking sheets with parchment paper; set aside.

In a medium bowl combine oil, vinegar, herbs, salt, pepper, and garlic powder. Set aside.

Scrub beets well, trim tops and bottoms off of beets and discard. Peel the beets using a vegetable peeler (its best to wear gloves to avoid staining your hands).

Slice the beets into very thin slices, just under 1/8-inch thick (2mm). Using a mandolin will ensure even slices.

Put the beet slices in bowl with oil-herb mixture. Toss thoroughly and gently to coat.

Place the oil-coated beet slices onto the parchment lined baking sheets; you may place them close together, just make sure they are not touching one another.

Cook beet slices in preheated oven for about 30 minutes, or until a little dry looking; the time can vary depending on the different sizes and thickness of the beet slices.

Check chips often and rotate the pans once halfway through baking. The chips will crisp up more as they cool.

Makes 2 to 3 snack-sized servings.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


  1. Mine never really got that crispy (except the half burned pieces). They got like a hard chewy ( i still ate them, they were still tasty, but i want the crunch) even after i let them sit out. Should i lower the temp on my stove. PLEASE HELP I LOVE BEET CHIPS 😛

    • Sorry to hear about your beet chips. It sounds like the beets may have been sliced too thick. The beets really need to be sliced super thin. I would suggest a mandolin slicer if you don’t have one, as this will cut the beets to the proper “even” thickness. I don’t think lowering the temp would help.

  2. How long can I store these for after preparing? I’d like to make them ahead for our upcoming vacation…

    • Susanna, to be honest I’ve never stored them for very long. I would think they’d last for a few weeks or so. My only concern is that they’d get crushed or break in transport.

  3. I cannot get fresh beets here in Japan, and not even canned are available, but recently a friend sent me a couple cans of canned beets. Would it even be worth trying this with canned beets????? They do sound lovely and would love to try them!!

    • I’m really not sure if it would work with canned beets, as they are already cooked and have been soaking in liquid – so needless to say they are very “wet” so to speak.

      If you do decide to try it I would pat them dry first, get them as dry as possible before coating in the oil mixture. And let us know how it turns out if you do it.

  4. Can you do these in the dehydrator?

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