Baked Citrus Beet Chips



I love snacks. Snacks are the best. Healthy snacks are better.

I love vegetables. Peppers are the best. Beets are better. Especially because when you peel them they turn your hands pink. And let me ask, WHO doesn’t like pink hands for the rest of the day. Nobody? Just me? Oh, alright then…

You’re probably thinking,”Emma, I like potato chips.”

Well, let me tell you something. Even if you like dem’ potato chips, these beet chips are better. When they came out of the oven I had one of those, “It’s humanly impossible to leave these on the tray”, moments. One of those, “It would be a shame if I waited for these to cool before I devour ALL of them”, moments. Lucky for you, I didn’t give in…or there would be a serious lack of photographs of the finished product.

I don’t really like kale chips, because when you eat them, it’s like a really dry leaf is crunching into a zillion little pieces. Inside your mouth. Mmmm…leaves… That is why these beet chips are fantastic. They’ve got that classic crunch of a potato chip, but with the benefits of no excess oil and fats…and it’s colourful! That is what matters.

If you have a mandolin, I recommend using it to slice these. That way all your beets will cook at the same rate. I sliced by hand, and ended up having to take a few out before the others finished cooking to prevent them from burning.

First we peel out beets.


Then we brush on some olive oil and freshly squeezed orange juice. Then we get cracking with a bit of salt and pepper.


Then into the oven we go until lightened in colour.


Then we devour…after waiting a few minutes for them to harden up. I know it’s tough, probably tougher than running a marathon…possibly.


  • 2 medium sized beets, peeled and sliced
  • the juice from half a small orange
  • 1-2 TB olive oil
  • salt and pepper to taste

Preheat oven to 325 degrees F and place beets on a baking tray.

Lightly brush with olive oil, followed by orange juice. (Be generous with the OJ. It’s fantastic)

Sprinkle with salt and pepper.

Bake for 30-40 minutes, checking after 25 minutes to see how they are doing. (Mine took 40, sliced by hand) When the beets are lightened in colour, they are ready to take out. Let cool on the baking tray for a few minutes before thoroughly enjoying them.


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