Martha Stewart Beet Chips

Martha Stewart beet chips are an easy baked snack made with just 2 medium beets and 1 teaspoon of olive oil, ready in about 55 minutes. This healthy homemade chip recipe fits party platters, game day and any side dish table where you want something crunchy and colorful.

Slice the beets 1/16 inch thick with a mandoline, because paper-thin slices are what let them dry out and crisp evenly. Cut them thicker and you get chewy, leathery rounds that never snap.

Martha stacks a second rimmed baking sheet on top of each pan for the first 20 minutes, which traps steam and dries the beets gently without scorching. Then she uncovers them and pulls the chips out one by one as they lighten in color, so thin edges never burn while thicker slices finish.

Martha Stewart Beet Chips

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

25

kcal

Paper-thin beet rounds bake under a covered sheet pan until the edges dry out, then finish uncovered. They crisp up on a wire rack as they cool, giving you a light, crunchy chip with an earthy sweetness.

Ingredients

• 2 medium beets
  

• 1 teaspoon extra-virgin olive oil
  

Directions

• Preheat and slice: Preheat the oven to 350°F with racks in the upper and lower thirds. Peel 2 medium beets, then slice them 1/16 inch thick with a mandoline.
• Toss with oil: Put the sliced beets in a large bowl with 1 teaspoon extra-virgin olive oil. Toss until every slice has a light, even coating.
• Arrange on pans: Spread the beets in a single layer on two rimmed baking sheets, or use one sheet and bake in two batches. Then stack another rimmed baking sheet on top of each one.
• Bake covered: Bake for about 20 minutes, until the edges of the beets begin to dry out. Then uncover the pans and rotate the sheets.
• Finish uncovered: Bake another 10 to 20 minutes, removing chips as they become lighter in color. Thinner slices finish first, so check the pans often.
• Cool to crisp: Transfer the chips to a wire rack as they come out of the oven. They crisp up as they cool, so wait a few minutes before tasting.

Tools for this recipe

• Benriner Japanese mandoline, Nordic Ware half sheet pan, Checkered Chef cooling racks, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I really need a mandoline to make beet chips?

A mandoline gives you the thin, even 1/16-inch slices this recipe depends on, and plastic models are inexpensive at housewares stores. A very sharp knife can work if you are patient, but uneven slices will bake at different speeds and some will stay chewy.

Why do the chips need a second baking sheet on top?

The covered sheet traps steam for the first 20 minutes, so the beets dry out gently instead of scorching. Once the edges start to dry, you uncover the pans and let them finish in the open oven air.

Why aren't my beet chips crispy when they come out of the oven?

Beet chips firm up as they cool on a wire rack, so they will not feel fully crisp straight from the pan. If they are still soft after cooling, the slices were probably too thick. They may also have come out too early, so return them to the oven for a few more minutes.

How should I store leftover beet chips?

Let them cool completely first, then keep them in an airtight container at room temperature so they stay crisp. Any trapped warmth or moisture will turn them soft, and I would plan to eat them within a day or two.

Can I season the chips or use other vegetables?

A pinch of salt tossed in with the oil is an easy way to add flavor, since the original uses only beets and olive oil. Other root vegetables sliced just as thin, like golden beets or parsnips, should follow a similar method. Watch the pans, though, because they may dry at a different pace.