Beet Chips

Beet Chips


These were delicious! The time spent is cutting the beets to ‘chip’ width, but if you have a mandolin slicer you are set and ready to go!

I started out with three medium-large sized beets – I didn’t know how they’d turn out and if I’d like them so started small!

I think you will enjoy these, so grab some family members and make it an assembly line! Enjoy!





  • 3-5 beets, washed well, end trimmed (just the one end with the long skinny piece on it – you’ll want the other end to hold on to when you use your mandolin)
  • Avocado oil or coconut oil
  • Sea salt

How to:

  1. Preheat oven to 325 degrees.
  2. Slice beets very thin with a mandolin slicer. Mine has three settings, I used 2 and 3, I needed a 2.5, but do a couple at each and see what you think. The 3 will just take longer to cook.
  3. Take beet slices and LIGHTLY coat with avocado oil. I placed all the slices in a large bowl, drizzled oil lightly over slices and used my hands to mix it all so the slices were covered.
  4. Place slices on foil-covered cookie sheets, in a single layer.
  5. Lightly salt.
  6. Place in oven until edges start to curl. This will take up to an hour depending on your oven and your beet chip thickness.
  7. Take out of oven, and if you like salt, add a touch more.
  8. Enjoy!


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