These savory, crispy beetroot chips taste like a cross between roasted beets and crunchy garden chips. Thin slices turn sweet and earthy in the oven, while rosemary adds an herbal, slightly piney finish. They make a vibrant snack for parties, a colorful side for sandwiches, or a crunchy salad topper. If you like bold snacks with simple ingredients, these chips are easy to make and very satisfying — and they pair well with other homemade treats like a crispy Korean tuna pancake for a savory spread.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes (20–30 minutes depending on thickness)
- Total Time: 35 minutes
- Servings: 4 (as a snack)
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; recipe makes 4 servings)
- Calories per serving: 84 kcal
- Protein: 2.0 g
- Carbohydrates: 12 g
- Fat: 3.5 g
- Fiber: 3.5 g
- Sugar: 8.5 g
- Sodium: 580 mg
Why Make This Savory Crispy Dehydrated Beetroot Chips & Rosemary Salt
These beetroot chips are an easy, healthy alternative to store-bought chips. They crisp up with a sweet, earthy flavor and a satisfying snap. The rosemary salt gives a fragrant, savory lift. You get bright color on the plate, a crunchy texture, and a snack that feels indulgent but remains simple and whole-food based.
How to Make Savory Crispy Dehydrated Beetroot Chips & Rosemary Salt
The method is straightforward: slice thin, coat lightly with oil and salt, and bake until crisp. Keep an eye on the oven so slices don’t burn. Thinner slices make crispier chips; thicker slices keep a bit of chew. Drying the slices slightly with a towel before oiling helps them crisp faster. You can also use a dehydrator at low temperature for longer time if you prefer an ultra-dry chip without oil.
Ingredients:
- 2 large beetroots
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 tablespoon dried rosemary
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Wash and peel the beetroots. Use a mandoline or a sharp knife to slice the beetroots very thinly (about 1/8-inch or thinner). Pat slices dry with paper towels to remove excess moisture.
Step 2: Mixing
Place the beetroot slices in a bowl. Add 1 tablespoon olive oil and 1 teaspoon sea salt. Toss gently until every slice has a light, even coating of oil and salt.
Step 3: Cooking
Arrange the slices in a single layer on a baking sheet lined with parchment paper. Make sure slices do not overlap. Bake in the preheated oven for 20–30 minutes, flipping each slice halfway through so both sides brown evenly. Check often after 15 minutes — sugar in beets can cause quick browning.
Step 4: Finishing
Remove the baking sheet from the oven when the slices are crisp and slightly curled. While still warm, sprinkle the chips with 1 tablespoon dried rosemary, crushed slightly between your fingers to release aroma. Let the chips cool fully on a wire rack — they will crisp more as they cool. Serve once cool.
How to Serve Savory Crispy Dehydrated Beetroot Chips & Rosemary Salt
Serve these chips as a snack on their own or with a simple yogurt-dill dip or hummus. They work as a colorful side for sandwiches and wraps, or crushed over salads for extra crunch. For a party platter, mix them with other vegetable chips and a small bowl of sea-salted feta dip.
How to Store Savory Crispy Dehydrated Beetroot Chips & Rosemary Salt
Keep chips in an airtight container at room temperature. Add a paper towel inside the container to absorb residual moisture. Stored this way, they stay crisp for 3–5 days. If they soften, re-crisp in a 300°F (150°C) oven for 5–7 minutes. Avoid refrigeration — that adds moisture and makes chips soggy.
Expert Tips for Perfect Savory Crispy Dehydrated Beetroot Chips & Rosemary Salt
- Slice evenly: Use a mandoline for uniform thickness and even crisping.
- Dry well: Pat slices dry before oiling to speed crisping and reduce steam.
- Single layer: Don’t overlap slices on the tray — steam makes them chewy.
- Watch closely near the end: Beet sugars can switch from golden to burnt quickly.
- Try a dehydrator: For oil-free chips, dehydrate at 125°F (52°C) for 6–8 hours.
- Crush rosemary: Lightly crush dried rosemary just before sprinkling to wake up the aroma.
- Salt last if needed: If your salt is coarse, sprinkle after baking to avoid drawing out moisture.
Delicious Variations
- Lemon-Rosemary: Add a pinch of lemon zest after baking for a bright finish.
- Smoky Paprika: Toss slices with 1/2 teaspoon smoked paprika for a smoky note.
- Garlic-Parmesan: Sprinkle with garlic powder and finely grated parmesan after baking.
- Balsamic Glaze: Drizzle a teaspoon of reduced balsamic over chips for a sweet-tangy glaze.
- Herb Mix: Swap rosemary for thyme or oregano for different herbal flavors.
Frequently Asked Questions
Q: Can I make these in a dehydrator instead of the oven?
A: Yes. For a dehydrator, slice thin and dehydrate at about 125°F (52°C) for 6–8 hours until crisp. This yields a drier, oil-free chip. You may need to adjust time based on slice thickness and dehydrator model.
Q: How thin should I slice the beets?
A: Aim for about 1/8-inch or thinner. Thinner slices crisp faster. A mandoline gives the most consistent results and reduces cooking time.
Q: My chips were chewy, not crispy. What happened?
A: Likely the slices were too thick, overlapped on the tray, or not dried well before baking. Try thinner slices, single layer on the tray, and pat them very dry before tossing with oil.
Q: Can I use fresh herbs instead of dried rosemary?
A: Fresh rosemary can be used, but use it sparingly. Chop finely and sprinkle after baking. Fresh herbs contain water and can add moisture, so they’re best added right at the end.
Q: How do I avoid burnt edges?
A: Check the chips often during the last 10 minutes. Rotate the tray and flip slices halfway through. Remove smaller or thinner slices earlier if they brown faster.
Q: Are these suitable for a gluten-free or vegan diet?
A: Yes. The recipe uses whole beets, olive oil, salt, and dried rosemary — all naturally gluten-free and vegan.
Q: Can I make a larger batch ahead of time?
A: You can double the recipe; bake on multiple trays, switching positions in the oven for even cooking. Store in airtight containers once fully cooled.
Conclusion
These Savory Crispy Dehydrated Beetroot Chips & Rosemary Salt are a simple, colorful snack with sweet, earthy beet flavor and a fragrant rosemary finish. They are easy to make, store well for a few days, and pair nicely with dips or other homemade snacks like Baked Homemade Sweet Potato Chips (So Easy!). Try them this weekend — they’re a low-effort way to brighten a snack board and impress friends with bold color and crunch.
Print
Savory Crispy Dehydrated Beetroot Chips & Rosemary Salt
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
These savory beetroot chips are a crunchy and colorful snack with a fragrant rosemary finish.
Ingredients
- 2 large beetroots
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 tablespoon dried rosemary
Instructions
- Preheat your oven to 350°F (175°C). Wash and peel the beetroots. Slice them thinly (about 1/8-inch or thinner) and pat dry with paper towels.
- Place beetroot slices in a bowl. Add olive oil and sea salt, tossing gently to coat.
- Arrange slices in a single layer on a lined baking sheet. Bake for 20–30 minutes, flipping halfway through.
- Remove from oven when crisp and slightly curled. Sprinkle with dried rosemary while warm and let cool fully on a wire rack.
Notes
For a drier chip, use a dehydrator at 125°F (52°C) for 6–8 hours. These chips pair well with dips and are colorful additions to salads.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 84
- Sugar: 8.5g
- Sodium: 580mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3.5g
- Protein: 2g
- Cholesterol: 0mg
