Oil-Free Oven-Roasted Beet Chips, Two Ways!

October 12, 2014

Snacks

By: Jasmine Briones 

beet chips

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 🙂

Oil-Free Oven-Roasted Beet Chips, Two Ways!

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.

#RIPCuttingBoard

1beet chips

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!

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Oil-Free Oven-Roasted Beet Chips, Two Ways!


  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 40 minutes
  • Yield: 2

Ingredients

  • 2 large beets

Cinnamon Beet Chips

  • 1/4 tsp Cinnamon powder
  • Sweetener if desired, such as coconut sugar or stevia

Garlic & Herb Chips

  • 1/3 teaspoon Herbes de Provence
  • Dash fresh black pepper
  • 1/16 tsp. garlic powder

Instructions

  1. Preheat the oven to 350°F and line a large baking sheet.
  2. 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.
  3. Using a mandoline slicer (or sharp knife), slice the beets into 1/8-1/16” slices, as evenly as possible.
  4. Toss the beets in a bowl with seasonings of choice until coated.
  5. 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.*

Notes

*Alternatively, you may keep these chips raw by placing them in a dehydrator at 115°F for 6-8 hours, or until crispy, depending on thickness of the beets and humidity level of the dehydrator.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Snack
  • Cuisine: Vegan

 

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Recipe rating

  1. Cassie says:

    Love the Cinnamon Beet chips idea! Will try this today 🙂

  2. […] Oil-Free Oven Roasted Beet Chips | Simple Sweet Vegan […]

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