Beet Chips

To create thin, evenly sliced beets, use a mandoline slicer -- plastic models are available at housewares stores.
Everyday Food, January 2010
  • Yield Serves 4
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  • 2 medium beets
  • 1 teaspoon extra-virgin olive oil


  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.

Recipe Reviews

Reviews (4)

  • 9 Mar, 2011

    I've made the deep-fried version of these.. beet chips are delicious! I like them much better than regular old potato... these make a great garnish as well for a pureed vegetable soup. A baked version sounds even better!

  • 6 Oct, 2010

    This recipe is great and a family favorite. It takes time but is worth the effort, plus it's a healthy snack option.

  • 31 Aug, 2010

    I was disappointed with these. I love beets , but I just didn't think these were worth the effort :(

  • 31 Aug, 2010

    Wow, I was very excited to see the beet recipies! I absolutly love most of Marthas ideas. I havent tried them yet ,but i have tried her other recipies in the past and they were exellant! i`m sure these will be as well. Thank you from clene a Martha Stewart we member.