The first time I ever tried beet chips was at the Hollywood Farmer’s Market here in LA on Sundays. I sampled a ton of different beet chips, sweet and savory, and I fell in love. The chips were definitely overpriced, but at the time I did not have a dehydrator and assumed that that was the only way I could get my hands on these beautys.
Well, I was wrong! This recipe uses the oven and will get you the same delicious and crispy beet chips that I fell in love with. I know that most of you do not have dehydrators, so I created a recipe that we all can make! If you DO want to use a dehydrator, review the note on the recipe just in case 🙂
BTW don’t cut beets on a light wooden cutting board. I know a lot of you are going to be saying, DUH! Well, I guess I’m not an expert in the kitchen yet. My cutting board now has a pink hue to it but hey, it’s kind of cute in a way, and it will remind me to think things over in the future.
Out of the two, the cinnamon beet chips were my favorite. Let me know which one you love, or share a different combo that you have tried.
Make sure you tag my Instagram and hashtag #sweetsimplevegan if you recreate any of the recipes, I love to see your photos and share them!
- 2 large beets
- ¼ tsp Cinnamon powder
- Sweetener if desired, such as coconut sugar or stevia
- ⅓ teaspoon Herbes de Provence
- Dash fresh black pepper
- 1/16 tsp. garlic powder
- Preheat the oven to 350°F and line a large baking sheet.
- Remove the beet greens (if attached), but leave a “stem” to use as a handle when slicing. Save the greens for later use, in juice or salad. Thoroughly wash and peel the beets.
- Using a mandoline slicer (or sharp knife), slice the beets into ⅛-1/16” slices, as evenly as possible.
- Toss the beets in a bowl with seasonings of choice until coated.
- Lay the beets in a single-layer on the baking sheet. Bake for 20-25 minutes, or until crispy. Bake in multiple batches, if necessary.*