This baked beet chips recipe is one of those simple, feel-good snacks that somehow tastes a little fancy. Crispy edges, earthy sweetness, and a creamy herby dip? Yes, please.

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When I’m trying to eat a little healthier, the hardest part isn’t dinner—it’s the snacking. So instead of fighting it, I lean into it with something veggie-packed and actually satisfying, like these crispy oven-baked beet chips—a healthy snack that actually delivers.

They’re especially perfect if you’ve got a bunch of fresh beets from the farmers market (or even the grocery store). These homemade beet chips put the store bought ones to shame. Thin, crisp, a little sweet—thanks to the natural sweetness of the beets—basically everything you want in a chip.

And the best part? They’re super simple. Just a few ingredients and a little cooking time in the oven, and you’ve got a batch of homemade beet chips that feel a little special but couldn’t be easier.

Why You’ll Love This Baked Beet Chips Recipe

I won’t lie—these take a little patience, but that quick salting step is what makes them actually crisp instead of floppy. Totally worth the extra few minutes.

A perfect way to turn beets into something snackable
Lighter than traditional chips, but still super satisfying
Great for dipping (highly recommend the green goddess ranch)
Easy to switch up with different flavors

If you’re into veggie-forward snacks like this, you’ll also love my Oven-Baked Parmesan Carrot Fries with Pesto Aioli.

Key Ingredients

Nothing complicated here—just a few ingredients, plus if you want to make the green goddess ranch you’ll need a few extra things like fresh herbs, yogurt, and mayo.

Beets – Sweet, earthy, and perfect for roasting into crispy beet chips (use red beets or golden beets, or both—just keep them in separate bowls)
Kosher salt – I always use Morton kosher salt
Olive oil – Just a thin layer of oil helps everything roast evenly
Flaky salt + black pepper – That final little bit of sea salt makes all the difference

Optional seasonings (highly encouraged):

Smoked paprika or chili-lime for a little kick
Rosemary + garlic powder for something savory
Cumin + lime for a brighter flavor
Everything bagel seasoning (my personal favorite)

a beet chip being dipped into a green dip

Let’s Bake It!

This is a super simple process, but don’t skip the drying—it’s the key to the best results.

Step one
Prep the beets. Scrub and trim the root end, then slice beets into even rounds using a mandolin slicer (this helps avoid super-thin slices that burn).

Step two
Salt and rest. Add the beet slices to a large bowl, sprinkle salt, and let sit for 15 minutes to draw out excess liquid. It’s amazing how much liquid actually comes off, you can check it out in this timelapse video.

Step three
Drain and dry. Lay the sliced beets on paper towels and pat dry really well—this removes excess moisture and helps create crispy chips.

beets on a baking sheet with paper towels

Step four
Toss with oil. Return to a dry bowl and coat with olive oil—just enough for a thin layer of oil.

Step five
Arrange. Place on a parchment paper-lined baking sheet in a single layer with space between each piece (use multiple sheet pans if needed).

beets on a baking sheet about to be baked

Step six
Bake in the best oven setup you have at 300°F for 25 minutes, then flip and bake another 15–20 minutes, or until slightly golden brown around the edges.

Step seven
Cool. Transfer to a wire rack or cooling rack and let them crisp up fully at room temperature.

Note: If using golden beets and red beets, bake them separately on different sheet pans to avoid color bleeding.

How to Make Homemade Green Goddess Ranch Dip

Okay, this dip? It’s creamy like ranch but super fresh and herby, and it holds up perfectly to these chips.

Blend Greek yogurt, mayo, parsley, basil, chives, garlic, lemon juice, Dijon, and Worcestershire.
Season with salt and pepper.
Chill for 20–30 minutes if you have time.
Serve with the beet chips, crunchy veggies, roasted potatoes, or as a salad dressing or sandwich spread.
Store for up to a week in an airtight container in the fridge.

Tips & Tricks For The Best Beet Chips!

No peeling necessary — The beets are cut so thin it is not necessary to peel them first, just make sure you scrub them well to get rid of any dirt.
Slice them thin (but not paper-thin) – This is key. A mandoline slicer makes it easy to get even, thin slices so everything cooks at the same rate and crisps up just right. I love this Japanese mandolin, it’s extra wide which is perfect for medium to large-sized beets. We’re going for about 1/16 of an inch. If they are too thin they will burn and just crumble.
Keep them in a single layer – Give those beet slices some space on the pan. If they’re overlapping or crowded, they’ll steam instead of crisp (and we want crispy chips here).
Watch closely — Remove the chips as they are crispy, some will cook faster than others and can burn quickly towards the end.
Don’t skip the seasoning – This is where you can have fun. A little garlic powder, black pepper, rosemary, or thyme adds so much flavor with almost no effort.

More Veggie Favorites & Party Appetizer Ideas

The Easiest Easter Snack Win!

Try these this Easter—you might be surprised how quickly they disappear. If you make them, I’d love to see! Share a photo and tag me on Instagram @katesbestrecipes, or leave a comment below (and don’t forget a ⭐️⭐️⭐️⭐️⭐️ rating). And if you want more easy, veggie-packed recipes like this, be sure to sign up for my weekly newsletter so you never miss a thing.

Oven-Baked Beet Chips with Green Goddess Ranch Dip

Author: Kate

This baked beet chips recipe is one of those simple, feel-good snacks that somehow tastes a little fancy. Crispy edges, earthy sweetness, and a creamy herby dip? Yes, please.

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Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: servings

Equipment

Ingredients

For the Beet Chips

1 medium beets, scrubbed
1/2 teaspoon kosher salt
1 tablespoon olive oil
flaky sea salt and freshly ground black pepper
optional toppings: everything bagel seasoning, smoked paprika, chili lime seasoning, rosemary & garlic salt, celery salt

For the Green Goddess Ranch Dip

3/4 cup plain Greek yogurt, 2% or whole
1/2 cup mayonnaise, or use more yogurt for a lighter dip
1/2 cup packed fresh parsley leaves
1/4 cup packed fresh basil leaves
2 tablespoons chopped chives
1 small garlic clove
2 tablespoons lemon juice, about 1 lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper

Instructions

For The Beet Chips

Trim off the greens and the root ends of the beets. Scrub the beets well under cold water and pat dry. Leave the skins on.
Slice the beets into thin rounds using a mandolin. Aim for about 1/16-inch—thin, but not paper-thin. If they’re too thin, they won’t be sturdy enough for dipping (especially with a thicker dip like green goddess ranch).
Add the beet slices to a large bowl, sprinkle with the 1/2 teaspoon kosher salt, and toss to coat. Let sit for 15 minutes to release excess moisture.
Line a baking sheet with paper towels, arrange the beet slices on the paper towels and cover with another layer of paper towels to pat them dry.
Return to a clean, dry bowl, drizzle with 1 tablespoon olive oil and toss until evenly coated.
Heat the oven to 300°F. Line 2 baking sheets (or more) with parchment paper. Lay the slices in a single layer with space between them—no overlapping. (You’ll likely need to bake in batches.)
Bake for 25 minutes, flip the slices, then bake for another 20-30 minutes, or until the chips look dry, slightly wrinkled at the edges, and crisp. Start checking early—beets can over-brown quickly, and some slices may finish before others.
Let the chips cool on the baking sheets for a few minutes, then transfer to a wire rack to finish crisping.
While still warm, season with flaky sea salt and black pepper or sprinkle with the optional seasoning options.
Store in an airtight container for up to a week. The beet chips will eventually loose their crispiness, you can recrisp them in a 300°F oven for 10-15 minutes.