Beet Chips, Take Three

Twice I have tried this recipe for beet chips, and twice I have burned them. A friend tried the recipe today and had some words of wisdom: 1) She used parchment paper; 2) She used large beets from Earth Fare; and 3) She cooked at 375 degrees for 20 minutes, turned them, then babysat the oven for another 5 to 10 minutes. She said they turned out “real nice.”

Here is the original recipe. Going to use this one again today, but use the hints above.


  • 2 medium beets
  • 1 teaspoon extra-virgin olive oil (I’m using Pam olive oil spray instead.)
  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
  2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

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