Baked Beet Chips Recipe: The Crispiest Oven Beetroot Crisps

Instructions:

1. Preheat oven to 300°F (150°C). Line two large baking sheets with parchment paper or silicone mats.
2. Thoroughly scrub the beetroots. Trim the top and tail, then peel the beets completely. (Wearing gloves is recommended to avoid staining).
3. Using a mandoline slicer, slice the beetroots into paper-thin rounds (1.0–1.5 mm thickness). Discard any end pieces that are too thick.
4. Lay the slices in a single layer on clean kitchen towels and gently blot the tops dry. Allow them to air-dry passively for 15–20 minutes to wick away excess surface moisture.
5. Transfer the dried beet slices to a mixing bowl. Drizzle with olive oil and toss gently until every slice is thinly coated. Use just enough oil to coat, not soak.
6. Sprinkle with fine sea salt and pepper (if using). Toss again briefly. Arrange the slices in a strict single layer on the prepared baking sheets, ensuring no overlap.
7. Place the trays in the oven. Bake for 20 minutes.
8. After 20 minutes, remove the trays. Carefully flip each beet chip using tongs or a spatula. Rotate the position of the trays (top to bottom) for even cooking.
9. Return the trays to the oven and bake for an additional 35–45 minutes. Start checking for doneness every 5–7 minutes after the 45-minute mark.
10. The chips are done when the edges curl slightly, the colour deepens, and they feel dry and crisp to the touch. If some chips are done sooner, remove them immediately.
11. Transfer the hot crisps immediately to a wire cooling rack. While still warm, sprinkle generously with flaky sea salt. The chips will continue to crisp up as they cool completely.
12. Store in an airtight container at room temperature for up to 3 days.