Beet chips offer a stunning alternative to potato chips—their deep magenta color and natural sweetness make them as visually appealing as they are delicious. Unlike store-bought vegetable chips that are often fried and heavily salted, homemade dehydrated beet chips retain the root vegetable’s impressive nutritional profile including folate, manganese, and betalains, the pigments responsible for that signature color and potent antioxidant properties.
The challenge with beet chips is achieving crispiness without burning. Beets contain high sugar content that caramelizes quickly at temperatures above 135°F, creating bitter, dark edges while centers remain soggy. The solution lies in low-temperature drying and uniform slicing. This method produces crispy, sweet chips that maintain their vibrant color and deliver satisfying crunch without the grease of fried alternatives.
Selecting and Preparing Beets
Choose medium-sized beets (2-3 inches diameter) for best results. Golf-ball-sized beets are too small to slice efficiently and yield tiny chips. Beets larger than softballs develop tough cores and fibrous textures that never crisp properly.
Any beet variety works:
- Red beets: Classic earthy flavor, stunning color
- Golden beets: Milder, sweeter, less earthy
- Chioggia (candy stripe): Beautiful rings, mild flavor
- White beets: Subtle flavor, less staining
Mix varieties for colorful chip assortments that impress guests.
Preparation: Scrub beets thoroughly but don’t peel unless the skin is particularly thick or damaged. The skin contains nutrients and helps chips hold their shape. Trim tops and root ends. If beets have been refrigerated, let them come to room temperature for 30 minutes before slicing—cold beets are harder and more prone to shattering under the knife or mandoline.
Beets stain everything—cutting boards, hands, clothes, and dehydrator trays. Wear gloves if you don’t want purple fingers for days. Line dehydrator trays with silicone sheets or parchment paper to prevent staining mesh inserts. Clean trays immediately after removal to prevent permanent discoloration.
The Slicing Technique
Consistency is critical. Uneven slices result in some chips burning while others remain chewy. Aim for 1/8 to 3/16 inch thickness (3-4mm)—thin enough to crisp but thick enough to maintain structural integrity.
A mandoline slicer produces the best results. Use the guard—beets are round and slippery, making them dangerous to slice by hand close to the blade. Set the mandoline to 1/8 inch for crispy chips or 3/16 inch for slightly chewier chips with more beet flavor.
If using a knife, use a sharp chef’s knife and cut slowly, maintaining consistent pressure. Place beet flat-side down for stability. Expect some irregularity—this is part of the homemade charm.
Slice across the grain (perpendicular to the root fibers) for tender chips. Slicing with the grain creates stringy textures that are difficult to chew.
Save beet greens—they’re edible and nutritious. Wash and dehydrate them alongside the chips at the same temperature for 4-6 hours to make beet green powder. Blend the dried greens and use as a nutritional supplement in smoothies or as a colorful seasoning.
Seasoning Options
Beets have natural sweetness that pairs well with both savory and sweet seasonings. Apply spices after slicing but before drying.
Classic Sea Salt: Simple and effective. The salt draws out moisture and enhances natural sweetness. Use 1/4 teaspoon coarse sea salt per medium beet.
Sweet and Spicy: Mix 1 tablespoon honey with 1/4 teaspoon cayenne and 1/2 teaspoon cinnamon. Brush lightly on slices before drying. The heat intensifies during dehydration.
Apple Cider Vinegar: Toss slices with 1 tablespoon vinegar per beet for tangy “salt and vinegar” style chips. The acidity balances the sweetness.
Everything Bagel: Sprinkle with everything bagel seasoning before drying. The garlic, onion, and sesame complement earthiness.
Rosemary and Sea Salt: Finely chop fresh rosemary and sprinkle over oiled slices with sea salt. The herbal notes elevate the beet flavor.
Drying Process
Arrange beet slices in a single layer on dehydrator trays without overlapping. Overlapping creates steam pockets that prevent crisping. It’s okay if edges touch slightly.
Set your dehydrator to 125°F (52°C). Lower temperatures (115°F) work but extend drying time significantly. Higher temperatures risk burning sugars.
Drying takes 10-20 hours depending on slice thickness, humidity, and beet moisture content. Check after 10 hours. Properly dried beet chips feel rigid and snap when bent. They should not flex.
Beets are done when:
- They feel completely dry and rigid
- They snap cleanly when bent
- No moisture appears when you break one open
- They’ve shrunk significantly from original size
Crispy Beet Chips
Ingredients
- 4 medium beets (2-3 inch diameter)
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- Optional: 1/2 teaspoon garlic powder or rosemary
Instructions
- Scrub beets clean and trim ends (peeling optional)
- Slice to 1/8 inch thickness using mandoline or sharp knife
- Toss slices with olive oil and seasonings
- Arrange in single layer on lined dehydrator trays
- Dry at 125°F for 10-20 hours until crisp
- Cool completely before storing
Troubleshooting Common Issues
Burnt Edges: If edges turn black while centers remain moist, your dehydrator temperature is too high or slices are too thin. Reduce temperature to 115°F and slice slightly thicker (3/16 inch).
Chewy Centers: If chips bend rather than snap, they need more drying time. Return to dehydrator for 2-4 additional hours. Check that your slices are uniform—thick spots remain chewy while thin spots over-dry.
Color Loss: Beets naturally darken when dehydrated, but excessive browning indicates too much heat. The chips are still edible but less visually appealing. Use lower temperature next batch.
Sticking to Trays: Beets contain sugars that can cement to mesh trays. Line trays with silicone sheets or parchment paper. If chips stick, place the entire tray in the freezer for 10 minutes—cold causes beet sugars to contract and release.
Storage and Usage
Cool beet chips completely before storing—warm chips placed in containers create condensation and sogginess. Let them sit at room temperature for 30-60 minutes after removal from dehydrator.
Store in airtight glass jars or containers. Plastic bags allow air exchange that softens chips over time. Properly dried beet chips stay crispy for 2-4 weeks at room temperature. Refrigerate for up to 2 months or freeze for 6 months.
Re-crisping: If chips lose crunch during storage, bake at 200°F for 10-15 minutes or return to dehydrator for 30 minutes at 125°F.
Nutritional Benefits: Beet chips retain most nutrients from fresh beets except vitamin C (which degrades with heat and time). They’re high in fiber, folate, manganese, and potassium. One cup of beet chips contains approximately 100 calories versus 160 calories in the same volume of potato chips.
Conclusion
Beet chips transform an underappreciated root vegetable into a gourmet snack that rivals anything from specialty food stores. The key is patience—low temperature and adequate drying time produce crispy chips without the burnt edges that ruin the flavor. The stunning color makes these chips perfect for entertaining or gifting in decorative jars.
Once you master basic beet chips, experiment with different beet varieties and seasonings. Golden beets offer a mellower flavor for those who find red beets too earthy. Chioggia beets create beautiful bullseye patterns that impress guests. Pair beet chips with kale chips and zucchini chips for a colorful, healthy snack platter that disappears quickly.
