Carrot and Beet ChipsBeginner
SideSnacksVegetarian

Carrot and Beet Chips

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Carrot and beet chips are thinly sliced vegetables baked slowly at low temperature until dry and crisp. Even slicing and long gentle baking allow vegetables to lose moisture without burning. Chips become naturally sweet and crunchy without frying. This method produces a light snack that keeps well after cooling.

By Karel R.
Total2 hrs 15 mins
Prep15 mins
Cook2 hrs
Servings2
DifficultyBeginner

Preparation

6 steps · tap a step to mark it done

  1. Peel carrots and beets. Slice vegetables into very thin slices using a knife or mandoline. Slices should be as even as possible so they dry at the same rate.

  2. Place sliced vegetables in a bowl. Add olive oil and a pinch of salt. Mix gently so slices are lightly coated.

  3. Preheat oven to 250°F. Line a baking tray with parchment paper.

  4. Arrange vegetable slices in a single layer on the tray. Slices should not overlap to allow proper drying.

  5. Place tray in the oven. Bake for about 90-120 minutes until chips are dry and crisp. Turn slices halfway through baking so they dry evenly.

  6. Remove chips from oven and let cool completely. Chips become crispier as they cool. ENJOY!

Cook’s note

Slices must be very thin for proper crispness.
Low temperature prevents burning and bitterness.
Do not stack slices on the tray.
Cooling is part of the crisping process.

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