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beetroot chips in a white bowl on a table
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5 from 13 votes

Beetroot crisps (beet chips)

A super easy crunchy snack or appetizer recipe.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer, Snack
Cuisine: International
Suitable for Diet: Gluten Free, Low lactose diet, Vegan, Vegetarian
Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Vegan, Whole30
Servings: 2 servings
Calories: 151kcal
Author: Bea C.



  • 400 grams raw beetroot (beet) (0.88 pounds)
  • 1 Tablespoon + 1 teaspoon extra virgin olive oil (or other oil of your choice) + a little bit to grease the baking sheet
  • Pinch of sea salt


  • Preheat oven to 302° F (150°C)
  • Peel the beetroot. Rinse it under cold water to make sure you remove all the dirt. Using a mandolin slicer (technically, you can also use a knife but it will be tricky), finely slice it about 1 mm thick.
  • Put the baking sheet in the oven and let it cook for 50 to 60 minutes or until the beetroot slices get crispy. And voilà!
    Bon appétit !


Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 151kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 156mg | Potassium: 650mg | Fiber: 6g | Sugar: 14g | Vitamin A: 66IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 2mg