Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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