Beet chips are the kind of snack that surprises people. They’re thin, crunchy, and slightly sweet, with a savory edge that makes them hard to stop eating. If you love potato chips but want something lighter and more nutrient-dense, this is your answer.
Use a dehydrator for the best texture, or your oven on its lowest setting if that’s what you have. With a few simple ingredients and a little patience, you’ll get a snack that looks gourmet but takes almost no skill to pull off.
In this article:
Why This Recipe Works
Dehydrating pulls moisture from the beets slowly, which concentrates their natural sugars and intensifies flavor without burning. The low temperature preserves color and nutrients while delivering a crisp texture.
A light coating of oil helps the seasoning stick and encourages an even crunch. Thin, consistent slices mean each chip dries at the same rate for perfect results. And because the flavor of beets is earthy and sweet, they pair well with a wide range of seasonings.
Shopping List
- Fresh beets (3–4 medium, any color: red, golden, or candy-striped)
- Olive oil or avocado oil (1–2 tablespoons)
- Fine sea salt (to taste)
- Black pepper (optional)
- Apple cider vinegar or lemon juice (optional, for tang)
- Garlic powder or onion powder (optional, for savory depth)
- Smoked paprika or chili powder (optional, for a smoky kick)
Step-by-Step Instructions
- Prep the beets. Trim the greens and root ends.
Scrub well to remove dirt. You can peel them for a cleaner look, but the skin is edible. Peeling is personal preference.
- Slice thin and even. Use a mandoline for consistent 1/16–1/8 inch slices.
Thin slices crisp better. If cutting by hand, take your time and keep them as uniform as possible.
- Pat dry. Beets can be juicy. Blot the slices with paper towels or a clean kitchen towel to remove surface moisture.
This speeds up dehydrating and improves crunch.
- Toss with oil and seasoning. In a large bowl, mix beet slices with 1–2 teaspoons of oil per beet. Add salt and any seasonings you like. If using vinegar or lemon, add just 1–2 teaspoons total—too much liquid slows drying.
- Arrange on trays. Lay slices in a single layer on dehydrator trays or parchment-lined baking sheets. Do not overlap. Overlapping leads to uneven drying and soft spots.
- Dehydrate. Set the dehydrator to 125–135°F (52–57°C).
Dry for 6–10 hours, checking after 6 hours. Time varies by slice thickness, beet variety, and humidity. Chips are done when they’re dry, crisp, and snap cleanly.
- Oven option. Set your oven to the lowest setting (usually 170–200°F / 75–95°C).
Prop the door open a crack with a wooden spoon to let moisture escape. Bake for 2–4 hours, flipping once halfway through. Watch closely near the end to prevent browning.
- Cool completely. Let chips cool on the trays.
They crisp further as they cool. If any feel leathery, return them to the dehydrator or oven for another 20–30 minutes.
- Final seasoning check. Taste and adjust with a pinch more salt or a dusting of your favorite spice while the chips are still slightly warm.
Storage Instructions
Once fully cooled, store chips in an airtight container at room temperature. Add a small food-safe desiccant pack if you have one to keep them dry.
They’ll stay crisp for 1–2 weeks in a cool, dry place. If they soften over time, pop them back into a 200°F (95°C) oven for 5–10 minutes to refresh.
Benefits of This Recipe
- Healthier snacking: Lower in fat than traditional fried chips and free from artificial additives.
- Nutrient-dense: Beets are rich in folate, potassium, and antioxidants like betalains.
- Budget-friendly: A few beets make a big batch of chips, especially when beets are in season.
- Customizable flavors: From salty to smoky to tangy, you can fine-tune the taste to your liking.
- Meal-prep friendly: Make a large batch and snack all week.
Common Mistakes to Avoid
- Uneven slicing: Thick or uneven pieces dry at different rates and can stay chewy. Use a mandoline if possible.
- Too much liquid: Heavy vinegar or oil slows drying and leads to soggy chips.
Keep coatings light.
- Overcrowding trays: Overlapping slices trap moisture and cause rubbery spots. Give each slice space.
- Skipping the cool-down: Sealing warm chips traps steam and softens them. Always cool fully first.
- High oven heat: Heat that’s too high browns and burns sugars before chips dry.
Keep it low and slow.
Recipe Variations
- Salt and Vinegar: Toss beets with 1 tablespoon apple cider vinegar per 3–4 beets and a light drizzle of oil. Salt after drying to taste.
- Smoky Paprika: Add 1 teaspoon smoked paprika and a pinch of garlic powder to your seasoning mix.
- Chili Lime: Sprinkle chili powder and lime zest before drying; add a squeeze of lime after they cool.
- Everything Seasoning: Toss with a light coat of oil and a teaspoon of everything bagel seasoning.
- Rosemary Sea Salt: Finely chop fresh rosemary and combine with flaky salt for a fragrant finish.
- Sweet Cinnamon: For a dessert-style chip, dust lightly with cinnamon and a tiny pinch of sugar before drying.
FAQ
Do I need to peel the beets?
No. The skin is thin and edible.
Peeling is mostly for appearance. If you keep the skin, just scrub the beets well before slicing.
How thin should I slice the beets?
Aim for 1/16–1/8 inch. Thinner slices dry faster and get crisper.
Consistency matters more than the exact thickness.
Can I make these without oil?
Yes. They will still crisp, but seasoning may not stick as well and the texture may be slightly drier. Consider a light mist of water before seasoning to help it adhere.
What if my chips are still chewy?
They likely need more time.
Return them to the dehydrator or oven and check every 15–20 minutes. Also make sure slices aren’t overlapping and that your temperature is low and steady.
Do different beet varieties taste different?
Yes. Red beets are earthier, golden beets are milder and slightly sweeter, and candy-striped (Chioggia) beets are subtly sweet with a beautiful pattern.
All work well for chips.
Can I use pre-cooked beets?
It’s not ideal. Cooked beets have more moisture and a softer texture, which makes it harder to achieve a crisp chip. Raw, thinly sliced beets work best.
How do I prevent staining?
Wear gloves when handling red beets and use a cutting board you don’t mind tinting.
Lemon juice helps remove beet stains from hands and some surfaces.
Can I season after drying?
Yes. For delicate seasonings like flaky salt or citrus zest, sprinkle after they cool. If you skip oil entirely, post-seasoning may not adhere as well.
In Conclusion
Dehydrated beet chips are simple, vibrant, and full of flavor.
With thin slices, low heat, and a little patience, you’ll get a snack that’s crunchy and satisfying without the heaviness of fried chips. Keep the seasoning minimal or go bold with your favorite spices—there’s plenty of room to play. Make a batch on the weekend, and you’ll have a colorful, nutrient-rich snack ready whenever cravings hit.
Dehydrated Beet Chips – Crisp, Colorful, and Naturally Sweet
Ingredients
- Fresh beets (3–4 medium, any color: red, golden, or candy-striped)
- Olive oil or avocado oil (1–2 tablespoons)
- Fine sea salt (to taste)
- Black pepper (optional)
- Apple cider vinegar or lemon juice (optional, for tang)
- Garlic powder or onion powder (optional, for savory depth)
- Smoked paprika or chili powder (optional, for a smoky kick)
Instructions
- Prep the beets. Trim the greens and root ends.Scrub well to remove dirt. You can peel them for a cleaner look, but the skin is edible. Peeling is personal preference.
- Slice thin and even. Use a mandoline for consistent 1/16–1/8 inch slices.Thin slices crisp better. If cutting by hand, take your time and keep them as uniform as possible.
- Pat dry. Beets can be juicy. Blot the slices with paper towels or a clean kitchen towel to remove surface moisture.This speeds up dehydrating and improves crunch.
- Toss with oil and seasoning. In a large bowl, mix beet slices with 1–2 teaspoons of oil per beet. Add salt and any seasonings you like. If using vinegar or lemon, add just 1–2 teaspoons total—too much liquid slows drying.
- Arrange on trays. Lay slices in a single layer on dehydrator trays or parchment-lined baking sheets. Do not overlap. Overlapping leads to uneven drying and soft spots.
- Dehydrate. Set the dehydrator to 125–135°F (52–57°C).Dry for 6–10 hours, checking after 6 hours. Time varies by slice thickness, beet variety, and humidity. Chips are done when they’re dry, crisp, and snap cleanly.
- Oven option. Set your oven to the lowest setting (usually 170–200°F / 75–95°C).Prop the door open a crack with a wooden spoon to let moisture escape. Bake for 2–4 hours, flipping once halfway through. Watch closely near the end to prevent browning.
- Cool completely. Let chips cool on the trays.They crisp further as they cool. If any feel leathery, return them to the dehydrator or oven for another 20–30 minutes.
- Final seasoning check. Taste and adjust with a pinch more salt or a dusting of your favorite spice while the chips are still slightly warm.
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