Beet Chips – Barbecue Baked
Servings Prep Time
4servings 15 minutes
Cook Time
Servings Prep Time
4servings 15 minutes
Cook Time
  • 2-3medium to large beetsOur farm beets were very large. So we cut them in half through the root, then sliced them into chips using the mandoline slicer.
  • 1tablespoon extra-virgin olive oil
  • 1/4teaspoon Himalayan pink salt
  • 1/2teaspoon barbecue spice blendYou can make our blend (link at the bottom of recipe) or purchase a pre-made blend.
  1. Place oven racks in top third and bottom third of the oven. Preheat oven to 300 degrees Fahrenheit.
  2. Line two baking trays with parchment paper. Lightly brush with olive oil.
  3. Wash and scrub beetroot with a vegetable brush.
  4. Slice off the top and root end of beets. Do not peel. For any large eyes on the beets, remove with the blemish end of a vegetable peeler.
  5. With a mandoline slicer, slice the beet chips to 1/16 inch thickness. IMPORTANT: Mandolins are very sharp. We recommend using the mandolin food holder to protect your fingers and hands.
  6. Brush the beet slices very lightly with olive oil. Too much oil will steam the beet chips instead of crisp them.
  7. Sprinkle sea salt on the beet slices. Place both trays in the oven. Bake for 25 minutes.
  8. Remove both trays from the oven. Flip beet slices. Return to oven, rotating pans from upper rack to lower rack and vice versa. Bake for an additional 20 minutes. Additional baking time from 5 to 15 minutes may be needed to crisp, as oven temperatures vary. Watch closely as beet chips burn quickly at this stage.
  9. Remove from oven. Immediately sprinkle with barbecue seasoning while hot. Cool on baking sheets or on a wire rack. Beet chips will continue to crisp as they cool.
Recipe Notes

Check ingredients and/or manufacturer’s website to ensure spices are gluten free.

May we suggest? Make your own barbecue spice blend with our simple recipe.

Recipe courtesy of 
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