Fall is here and it’s time for harvesting beets. The beet is one of my favorite vegetables because I get to eat not only its fleshy root but also its leafy greens. The root can be roasted with olive oil and served over a light salad. The greens can be sautéed with garlic to make a yummy side dish.  Nothing gets wasted, folks!

Sometimes it’s fun to mix things up a bit and make a batch of beet chips with the extra roots. Beet chips are a super healthy snack that can be enjoyed any time of the day. They are simple and quick to make, too.

To make these beet chips, you’ll need a mandolin. This ensures that each chip is of the same thickness and that each chip will bake evenly. With only three ingredients, this recipe is a breeze to make.

Want more beet recipes? Purchase my latest cookbook Farm to Table Desserts: 80 organic seasonal recipes from your local farmer’s market on Amazon and   at Anthropologie.


beach town baking



  • 1 Large beet
  • 2 teaspoons olive oil
  • salt (to taste)


Preheat oven to 375 degrees. Cut off greens with a sharp knife. Saute them later for dinner 🙂
Scrub the beet root and use a peeler to remove skin.
Using a mandolin, cut beet into thin slices and place into a large bowl. Toss them with the olive oil and salt.
Arrange slices on a foil lined tray so they do not overlap. Bake for 13 to 14 minutes. Do not overbake as chips burn easily. Let cool completely before serving.







Leave a Reply


Get every new post delivered to your Inbox

Join other followers: