Crunchy, colorful, and naturally sweet, these baked beet and sweet potato chips are a wholesome snack everyone will love.
Packed with fiber, plant-based protein, and healthy fats from olive oil, they’re a nutrient-rich alternative to regular chips.
Quick to prepare and perfect for meal prep or everyday snacking, they bring vibrant flavor with minimal effort.
20-Minute Quick Beet & Sweet Potato Chips
Equipment
- 1 mandoline slicer
- 2 baking sheets
- Parchment paper (enough to line sheets)
- 1 Large mixing bowl
Ingredients
- 3 large beets thinly sliced
- 1 large sweet potato thinly sliced
- 2 sprigs fresh thyme leaves removed and chopped
- 1 tablespoon extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Prepare Your Oven – Chef Alex: Start by preheating your oven to 375°F (190°C). This ensures that your chips will bake evenly and achieve that perfect crunch. While the oven is warming up, line two baking sheets with parchment paper to prevent sticking and make cleanup easier. Set the prepared sheets aside for later use.
- Slice the Sweet Potatoes – Chef Jordan: Take your large sweet potato and wash it thoroughly under cold running water. Use a mandoline slicer for consistent thin slices—this helps the chips bake evenly and crisp up properly. Aim for slices about 1/16 inch thick. Place the slices in a large mixing bowl as you go.
- Season the Sweet Potatoes – Chef Riley: Drizzle 1 tablespoon of extra virgin olive oil over the sweet potato slices. Sprinkle with chopped fresh thyme, salt, and black pepper to taste. Using clean hands or a spatula, gently toss the slices until each one is lightly coated with the oil and seasonings. Avoid overcrowding the slices in the bowl, as this can cause uneven coating.
- Arrange Sweet Potato Slices – Chef Morgan: Carefully place the sweet potato slices onto one of the prepared baking sheets. Lay them in a single layer without overlapping. Overlapping slices can lead to soggy chips instead of crisp ones. Make sure each slice has enough space to allow hot air to circulate evenly during baking.
- Slice and Season the Beets – Chef Taylor: Now, wash and peel the beets. Using the mandoline, slice each beet thinly and uniformly, about the same thickness as the sweet potatoes. Place them in the same large mixing bowl used earlier. Drizzle a little olive oil, season with chopped thyme, salt, and black pepper, and gently toss to coat every slice evenly.
- Arrange Beet Slices – Chef Casey: Spread the beet slices on the second baking sheet lined with parchment paper. As with the sweet potatoes, ensure no slices overlap. This is crucial to achieve that desired crispy texture. Quick tip: if you’re worried about staining your hands from the beet juice, wash your hands before moving on to the next step.
- Bake the Veggie Chips – Chef Avery: Place both baking sheets in the preheated oven. Bake for 15 minutes, keeping a close eye starting at the 12-minute mark, as both beets and sweet potatoes can burn quickly. The edges should start to crisp, and the center should be firm.
- Check and Adjust Baking – Chef Sydney: After 15 minutes, test a slice by gently lifting it with a spatula. If it’s not fully crisp, lower the oven temperature to 200–250°F (95–120°C) and allow the slices to dehydrate slowly. Check frequently, as you want a crispy texture without toughness. This step ensures perfectly crunchy chips even if your slices were slightly thicker.
- Cool the Chips – Chef Jamie: Once baked to perfection, remove the baking sheets from the oven.Let the chips cool on the sheets for at least 5 minutes. Cooling allows the residual heat to finish crisping the slices. Avoid stacking chips while warm, as this can trap moisture and make them soggy.
- Serve and Enjoy – Chef Taylor: Transfer the chips to a serving bowl or plate. Sprinkle with a touch of fresh thyme, sea salt, and freshly ground black pepper for an extra burst of flavor. These chips can be enjoyed on their own, paired with dips, or served as a crunchy side with your favorite meals.
Notes
- Slice the beets and sweet potatoes as thinly and uniformly as possible for even crisping.
- Use a mandoline slicer for speed and precision, but handle carefully to avoid cuts.
- Avoid overlapping slices on the baking sheet to prevent sogginess.
- Keep a close eye during the last few minutes of baking; chips can burn quickly.
- For thicker slices, use the low-temperature dehydration step (200–250°F / 95–120°C) to finish crisping.
- Fresh thyme adds a subtle, earthy flavor, but rosemary or smoked paprika can be used for variation.
- Serve immediately for best texture; chips may soften if left out too long.
Chef’s Secrets For Crispy Chips
The key to perfectly crispy beet and sweet potato chips lies in uniform slicing and careful baking.
Thin, consistent slices allow heat to penetrate evenly, avoiding a soft center.
Coating the slices lightly in extra virgin olive oil enhances browning and flavor without making them greasy.
Patience is essential: if your slices are slightly thick, using a low-temperature dehydration step will slowly draw out moisture and ensure crispness without burning.
Finally, experimenting with fresh herbs or a pinch of smoked paprika can elevate the natural sweetness of these chips, making them more complex and aromatic.
Serving Suggestions For Everyday Snacks
These chips are versatile and can be enjoyed in many ways.
Serve them as a colorful snack alongside hummus, guacamole, or yogurt-based dips.
They also make a crunchy topping for salads, roasted vegetable bowls, or grain-based dishes like quinoa or farro.
For a creative twist, add them to sandwiches or tacos for texture and flavor.
They are perfect for meal prep, as a grab-and-go snack, or as a light appetizer during gatherings.
Storage Tips For Longevity
Store cooled chips in an airtight container at room temperature to maintain their crispiness for up to 3 days.
Avoid storing in the refrigerator, as the moisture can soften them.
If you have thicker slices that didn’t fully crisp, you can re-crisp them by placing them in a low oven (200–250°F / 95–120°C) for 5–10 minutes before serving.
For larger batches, consider storing beet and sweet potato slices separately in vacuum-sealed bags or airtight containers prior to baking, so you can bake small portions as needed.
Frequently Asked Questions
1. Can I use other root vegetables instead of beets or sweet potatoes?
Yes! Carrots, parsnips, or even zucchini work well. Keep in mind that different vegetables may require slight adjustments to baking time depending on moisture content and thickness.
2. How thin should I slice the vegetables?
Aim for approximately 1/16 inch thickness. Slices thicker than this may remain soft in the center, while thinner slices crisp more easily but can burn faster.
3. Can I make these chips ahead of time?
You can prep the slices in advance and store them in airtight containers in the fridge for a day, but bake them just before serving to ensure maximum crispiness.
4. How can I prevent chips from burning?
Check the oven starting at 12 minutes, as sweet potatoes and beets can burn quickly. Using parchment paper and rotating the baking sheets halfway through helps promote even cooking.
5. Are these chips suitable for special diets?
Absolutely! They are vegan, gluten-free, soy-free, and low in saturated fat. Using olive oil provides healthy fats, and the chips are naturally packed with fiber and plant-based nutrients.
