Oven Baked Beetroot Crisps Recipe

This easy recipe to make your own beetroot crisps at home is a great alternative to potato crisps and a good way to use home grown beetroot. Try making your own oven baked beetroot crisps with only 3 ingredients.

A Great Way to Use Homegrown Beetroot

If you have your own vegetable patch at home and grow your own beetroot, this recipe is a great way to use that raw uncooked beetroot that your produce from seed.

Beetroot are easy to grow and great for a beginner and will give you a supply of beetroot all summer long. That means you’ll have plenty to use and create this recipe right into autumn.

Homemade beetroot crisps are sweet tasting and flavoured with just a little salt. For small children and those on a low sodium diet, you can also forgo the salt and will still end up with a delicious alternative to potato crisps, that are not only delicious but visually pleasing too.

Why You’ll Love This Recipe

Oven baked – Using less oil, they’re much healthier than deep fried crisps.
Quick to make – Veggie crisps that are ready in under 30 minutes.
A great recipe for a vegetable gardener – The perfect way to use homegrown beetroot.
Gluten free crisps and vegan too – Perfect for those who follow a specific diet.

a hand holding a bowl of baked beetroot crisps with flaked sea salt sprinkled over them.

Beetroot leaves are edible too!

It’s important not to waste ingredients in the kitchen and the great thing about beetroot is that you can eat the leaves.

To get the maximum out of whole, raw beetroot, save the leaves and add them to a salad. Alternatively, you can juice beet greens and add them to a smoothie or fresh juice and enjoy the extra boost of vitamins and minerals that you will get from them.


Labelled photograph of the ingredients needed
  • Raw Uncooked Beetroot – The main ingredient for these crisps. Don’t use brined or cooked beetroot as they will be too wet, have a different flavour and won’t crisp up.
  • Olive Oil – If you wish to use an alternative oil to bake the crisps, sunflower or canola oil will also work well. The oil is important to achieve crispy beetroot slices. Without oil, the beet chips will not crisp up.
  • Sea Salt – This is used in the recipe to draw out the excess moisture via osmosis before baking and also as a seasoning at the end.

How To Make Beetroot Crisps In The Oven

Check out the recipe card below for the full ingredients list and instructions.

photo collage of steps 1-4
  1. Preheat the oven to 180C (356F).
  2. Wash the beetroot well under running water. The skin should be free of mud and dirt as we do not peel the beetroot for this recipe. However, if you wish to peel the beetroot first, you can.
  3. Remove the beetroot leaves and the stems. You can save the leaves to use in a salad or smoothie.
  4. Using a mandolin or vegetable slicer, slice the beetroot into thin, even slices and place them in a large bowl.
  5. Sprinkle over the salt and toss the slices to coat them evenly.
  6. Leave the bowl to sit for 20 minutes which will allow any excess moisture to be drawn out of the beetroot.
  7. Pour away the excess juice and drain the slices well.
  8. Pat the slices with some paper towels to dry well.
  9. Place the slices in a separate bowl with the oil and toss them to coat evenly.
  10. On a baking tray, lined with baking paper, arrange the slices in a single layer.
  11. Place the tray in the oven and bake for 10 minutes.
  12. Remove them from the oven and turn each slice over so that they can bake on both sides.
  13. Place back in the oven for 5-10 minutes. Watch that they don’t burn.
  14. Transfer the slices to a cooling rack, at this stage the beet crisps should be dry and a little floppy. They will crisp up as they cool.
  15. Allow to cool completely, sprinkle with the flaked sea salt (optional) and serve.


Why did my beetroot crisps go soggy?

This is usually the result of skipping the process of drawing out the moisture before baking using salt. This is an important step that shouldn’t be skipped if you want the crunchiest beetroot crisps you can achieve.

I don’t own a mandolin, what is the alternative?

You can use a vegetable peeler instead, the crisps might be a different shape, but you can still achieve a thin slice of beetroot and it will taste the same.

How do I store beetroot crisps?

Let the crisps cool completely, then store them in an airtight container. The will keep for about a week like this.

The Importance of Drawing Out The Moisture

Fresh beetroot contains a lot of moisture and if you don’t remove some of it, you will inevitably end up with soggy beetroot crisps.

This is where a process called disgorging comes in. Vegetable disgorging is the method of drawing out some moisture before baking so that you don’t end up with a dish that is too wet and liquid. This is important if you want to end up with crunchy beetroot crisps as the end result.

Vegetable disgorging is done before baking using salt. If you remember science class at school, this is done via a process called osmosis.

The method is simple, place the sliced beetroot in a bowl and sprinkle with the salt. Leave the slices to stand for 20 minutes and you will notice that the juice will begin to pool in the bottom of the bowl. After 20 minutes, simply pour away the excess liquid and let the slices drain well, you can use some paper towels to pat away any excess moisture from the sliced surfaces as you arrange them on the baking tray. Continue with the rest of the steps in the recipe. Don’t rinse away the salt as this defeats the purpose, you will just make them wet again.

Tips and Guidance

Make sure you remove the excess moisture before baking – use the above method of vegetable disgorging to complete this process.
Use a Mandolin to slice the beetroot – For the best results it’s important that the beetroot slices are thin and evenly cut. The crisps will bake evenly and the slices will be crunchy.
Allow the crisps to cool – If you find that your beetroot crisps are a little floppy as soon as they leave the oven, allow them to cool on a rack and as they do, the slices will crisps up and become firmer.
Store them in an airtight container – Your baked beetroot crisps should be cooled completely before storing them in an airtight container. They will keep for up to a week like this.
Be careful of staining – Beetroot juice will stain clothing and some work surfaces quite easily, so make sure to wear and apron and protect any easily stained work surfaces before proceeding.
Use the beetroot leaves – they are edible and taste great as part of a mixed salad.

How to Serve Vegetable Crisps

You can serve these beet crisps at a party with dips like this guacamole without onion alongside some oven baked potato crisps. They taste great dipped in hummus too.

A hand holding one of the beetroot chips

More Snack Recipes We Love

A bowl of oven baked beetroot crisps

Oven Baked Beetroot Crisps

Author: Becky
A delicious alternative to potato crisps and a good way to use homegrown beets. These beet chips are great for snacks, parties and picnics.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Snack
Cuisine American, British
Servings 4
Calories 97 kcal


  • 4 Fresh Raw Beetroot
  • 1 tbsp Fine Sea Salt
  • 2 tbsp Olive Oil
  • 1 tsp Salt Flakes optional


  • Preheat the oven to 180C.
  • Wash the beetroot well and remove the leaves and the stems. The leaves can be saved for a salad or smoothie.
  • Using a mandolin or vegetable peeler, thinly slice the beetroot and place the slices in a large bowl.
  • Sprinkle the salt over the slices and toss them to evenly coat.
  • Leave to sit for 20 minutes to allow the excess moisture to be drawn out.
  • Pour away the excess juice and pat the slices dry with paper towels.
  • Add the oil to a separate bowl and toss the slices in the oil to coat evenly.
  • Arrange the slices in a single layer on a lined baking tray.
  • Place in the oven for 10 minutes. After this time, turn each slice over and bake again for another 5-10 minutes. Keep a close eye on them to watch that they don't burn.
  • Remove the crisps from the oven and place them on a cooling rack.
  • Allow to cool completely, sprinkle over the salt flakes and serve.

Watch The Tutorial

Recipe Notes and Guidance

See post for detailed recipe tips and guidance. 
  • Don’t skip the step to remove the excess moisture, otherwise you will end up with soggy crisps.
  • Use a mandolin for the best results, alternatively you can use a vegetable peeler. 
  • The crisps will firm up as they cool. They don’t need any extra cooking time, unless they still feel a little wet. 

Nutrition Estimate

Calories: 97kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2390mgPotassium: 267mgFiber: 2gSugar: 6gVitamin A: 27IUVitamin C: 4mgCalcium: 15mgIron: 1mg
Keyword beet chips, gluten free crisps, vegetable crisps
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