There’s something so irresistible about a crisp, crunchy snack. My children absolutely love these roasted beet crisps, and I can’t blame them – they’re colorful, light, and so tasty. I usually place a bowl in the center of the dining table before dinner as a little “nibble starter,” or I’ll tuck them into ziplock bags for healthy snacks on the go. They’re also wonderful as a side with toasted sandwiches or juicy burgers when you want that satisfying crunch without opening a bag of store-bought crisps.
The beauty of this recipe is in its simplicity. You only need a few fresh beets, a drizzle of oil, and a pinch of seasoning to transform them into a snack that feels both indulgent and nourishing. The secret is in slicing the beets super thin with a mandolin and then baking them low and slow. This method draws out their natural sweetness while ensuring they crisp up beautifully without burning. It’s a little bit of patience in the oven, but the reward is a tray of jewel-toned crisps that look just as good as they taste.
I also love how versatile they are. A sprinkle of flaky sea salt is classic, but you can experiment with flavors to suit your mood. Try smoky paprika, herby steak seasoning, or even a dusting of Chinese five spice for something unexpected and delicious. They’re gluten free, vegan, and far healthier than fried potato chips, which means you can enjoy them completely guilt-free.
These beet crisps are a reminder that sometimes the best snacks are the ones made with the simplest of ingredients. They’re proof that healthy doesn’t have to mean boring – just vibrant, crisp, and packed with flavor. So next time you’re craving something crunchy, give these a try. I have a feeling they’ll become a staple in your kitchen, just like they have in mine!
Roasted Beet Crisps
Equipment
- Kitchen paper towels
- Mandolin slicer
Ingredients
- 3 medium whole beets about 1 lb / 450g
- 1 tablespoon vegetable oil
- Salt to taste
- extra seasoning such as steak seasoning or five spice powder Optional
Instructions
- Preheat the oven to 300ºF / 150ºC degrees and line two large baking sheets with parchment paper.
- Use a mandolin to thinly slice the beets then place between kitchen paper and press to remove any excess liquid.
- Toss the beets with the oil ensuring that all slices are coated then season with salt and any other seasoning of choice.
- Lay in a single layer on the baking sheets and bake for around 50 minutes until crisp. Remove any chips that may be crisping faster than others to prevent burning.
- Serve with a little additional salt if required.
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