Gluten-Free Beet Chips

Crispy and earthy, these vibrant gluten-free beet chips offer a satisfying crunch with a hint of sweetness. They are a healthy and flavorful alternative to traditional potato chips, perfect for snacking or as a colorful addition to any meal.

Prep: 5 min Cook: 20 min Total: 25 min Serves: 4

At a glance: This easy snacks recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 5 ingredients — including beets, olive oil, salt — and walks through 5 steps. Updated October 25, 2026. Browse more snacks recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Beet Chips: When preparing this snacks recipe, paprika is the main item worth a label check, so choose one labeled gluten-free. Slice the beets with a clean mandoline or knife, and line the sheets with fresh parchment.

Gluten-Free Notes for Gluten-Free Beet Chips: This recipe is naturally gluten-free, relying on whole vegetables and simple seasonings. Always ensure your spices are single-ingredient or gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for paprika. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 medium beets, peeled and thinly sliced
2 tbsp olive oil
0.5 tsp salt
0.25 tsp black pepper
0.25 tsp paprika Shop

Instructions

1 Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Prepare the beets by peeling them and slicing them as thinly as possible, aiming for uniform thickness for even cooking. A mandoline slicer is recommended for best results, but a sharp knife will also work.
2 In a large bowl, toss the thinly sliced beets with the olive oil, ensuring each slice is lightly coated. This will help them crisp up beautifully in the oven. Add the salt, black pepper, and paprika to the bowl, and toss again to distribute the seasonings evenly over the beet slices.
3 Arrange the seasoned beet slices in a single layer on the prepared baking sheets, making sure they do not overlap. Overlapping the slices will cause them to steam rather than crisp, so use two sheets if necessary to ensure adequate space for each chip.
4 Bake for 18-20 minutes, or until the edges of the beet chips are slightly curled and they feel crisp to the touch. Halfway through the baking time, around the 10-minute mark, carefully flip the beet chips to promote even browning and crisping on both sides.
5 Remove the beet chips from the oven and let them cool on the baking sheets for a few minutes; they will continue to crisp as they cool. Serve immediately for the best texture, or store them in an airtight container at room temperature for up to 3 days, though they are best enjoyed fresh.

Nutrition (per serving)

246

Calories

Protein

18g

Carbs

Fat

Fiber

174mg

Sodium

Tips & Notes

Slice the beets as close to 1/16 inch as the mandoline allows. Uneven slices crisp at different rates, so thin edges burn before thicker centers dry out.
Blot the beet slices dry with towels before tossing them with the olive oil. Beets hold a lot of water, and wet slices steam rather than crisp at 375°F.
Wear gloves when peeling and slicing, and keep the parchment on both baking sheets. Beet juice stains skin, cutting boards and bare pans.

Common questions

What cross-contamination risk is specific to Gluten-Free Beet Chips?

Check beets, peeled and thinly sliced, olive oil, salt before they go into Gluten-Free Beet Chips. Paprika is the main item worth a label check, so choose one labeled gluten-free. Slice the beets with a clean mandoline or knife, and line the sheets with fresh parchment.

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