Guilt Free Snack: Flavorful & Crunchy Baked Beet Chips!

Every now and then, especially when I have had an extra indulgent week of eating, I go off carbohydrates for a week.  I don’t starve myself nor am I so stringent as Atkins; simply eliminate bread or rice from my daily menu. A week without carbohydrates isn’t difficult but for some odd reason after a few days I crave something ‘crunchy’. Is my body asking for fat? I can’t say for sure but by the 4th day of eating vegetables, fruits, and meat, french fries or potato chips seem to be calling my name.

Now I am a stickler for perfection and discipline, so thankfully I am able to resist all temptations. That said, the #spicychat brain started working…. What can I have that is crunchy, satisfying, and healthy at the same time? Some of you are well aware of my obsession for everything beets. I simply adore beets in any form. How about taking one of my favorite vegetable and converting them to a snack? That should do the trick? Slice some golden and red beets, toss them with olive oil and black pepper, pop them in the oven and what have you? A healthy, flavorful, & crunchy snack. Brilliant, no?

This recipe is so simple that I am surprised I didn’t think of it earlier? Now that I have perfected this recipe, perhaps next time I will try some candied spicy beet chips? Sweet, salty, and spicy, what’s there not to love?


Baked Beet Chips

These vegetarian/vegan delights are bound to please the finickiest of omnivores. Even my daughter loved these chips. Healthy snacks are typically not associated with ‘deliciousness‘ however the ‘crunch‘ of these chips make them a sure winner. To save time, you could fry these babies, but then it defeats the whole purpose of creating something that is guilt-free?



  • 1 bunch golden beets, peeled and sliced with a mandoline
  • 1 bunch red beets, peeled and sliced with a mandoline
  • Sea salt and black pepper to taste
  • EVOO
  • Fresh thyme sprigs


  1. Pre heat the oven to 350 degrees.
  2. Place sliced beets on a baking sheet lined with parchment paper. Drizzle olive oil and freshly ground black pepper. If you are using golden and red beets, then place them in separate sheets as they will bleed color. Toss thyme sprigs on top.
  3. Bake for approximately 35-45 minutes until the chips are dry and crunchy. Cool for five minutes before serving. Toss them in sea salt and serve fresh.



This basic recipe is a platform for creating new flavors. I had fresh thyme lying around so I tossed some in the mix. You can easily substitute with rosemary or oregano too. For extra indulgence, drizzle some truffle oil right before serving or make a goat cheese sauce to dunk the chips in. Until  next time, buon appetito!!

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