Crispy Rosemary And Garlic Beet Chips

Heather Dessinger

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rosemary beet chips recipe

Is there a veggie that you don’t love? And by “don’t love,” I mean loathe to the point that your spouse spends time contemplating your disgust?

Crispy Rosemary And Garlic Beet Chips
Crispy Rosemary and Garlic Beet Chips - So delicious even beet haters will love them. I know, because I am one. :)

I don’t know why, but that man insists on planting beets despite the fact that I can’t stand them, except when they’re fermented into a drink called kvass.

Fortunately, I have found one way to EAT them that I absolutely love, and today I’m going to share it with you. These beet chips are deliciously addictive, kid-approved, and easy to adapt.

 Not a fan of rosemary salt? No problem, try bacon, porcini, sriracha or one of these ideas instead – just make sure to grind the salt up in a coffee grinder so that it’s not too coarse. And now, without further ado, I give you beet chips that even the haters will love.

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4.20 from 5 votes

Rosemary Garlic Beet Chips

Course Snacks
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Calories 681kcal
Author Heather Dessinger


  • mandoline – Helpful for quickly making thin even slices of beets. This mandoline is affordable and has lots of good reviews. Of course, if you have a steady hand and a very sharp knife you can slice by hand if you wish.
  • coffee grinder – For making rosemary salt.
  • medium mixing bowl
  • two baking sheets



  • Preheat oven to 350° F
  • Place rosemary, garlic powder and salt in a clean coffee grinder and pulse until you have a semi-fine powder. Set aside.
  • Using a mandoline or sharp knife, slice the beets into very thin pieces.
  • Place them in a large, shallow bowl or pan and drizzle with 4 tablespoons coconut oil.
  • Using your hands, mix the oil and beets together until the beets are thoroughly coated. Add another 1-2 tablespoons of oil if needed.
  • Spread beet slices in a single layer over two parchment paper-lined baking sheets and sprinkle with rosemary salt. You may not need all the salt – if not, use it to make something else delicious.
  • Place in the oven with the racks in the center and lower positions and bake at 350F for 10 minutes, then rotate the baking sheets in the oven and bake for an additional 5 minutes. Rotate again and bake for an additional 3-5 minutes and begin checking the chips every 3-5 minutes so they don’t burn. Baking times will vary depending on how thin the chips are. Remove them when the edges are crispy and just slightly brown. Chips on outside edges of the baking sheet may cook more quickly and need to be removed while the ones in the center finish baking.
  • Repeat steps five and six with any beet slices you may have left over, then chow down.


* We’re going to be mixing the beets with coconut oil. If they’re too cold the coconut oil will clump, which is why you want them to be at room temperature.If left out overnight these chips may become soft. To make them crisp again, bake at 325 for about 5 minutes, remove from heat and let them sit on the hot baking sheet for 5 more minutes.


Calories: 681kcal | Carbohydrates: 44g | Protein: 7g | Fat: 57g | Saturated Fat: 49g | Sodium: 5005mg | Potassium: 1474mg | Fiber: 13g | Sugar: 31g | Vitamin A: 150IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 4mg

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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49 thoughts on “Crispy Rosemary And Garlic Beet Chips”

  1. Hi Mommypotamus,
    Beets have always been a food that I never, ever had an interest in. Did I say never! I don’t like the way they look, smell, or taste. HOWEVER, after seeing this recipe, I must say that I can’t wait to try it! I’m always looking for healthy ideas for my family and this is perfect. Thanks so much for posting this.

      • I LOVE beets! Especially, fresh from the garden. When they are cooking, they smell so earthy and the aroma is refreshing for me. I just bought some at the Farmers Market yesterday and will try this recipe today. I refer many friends and younger relatives to your page. I tell them “When I grow up, I want to be like you”. I am 72, so I will have to circle around to make that happen! Keep on, keeping on.

  2. I have never cared for beets but I also grow them because my husband and my sisters do like them and I know they are a superfood. I am really looking forward to making and trying these…. perhaps I will love them too! I hope so!

  3. I know this will change the recipe stated above but have you ever tried this in a dehydrator? Do you think the results would be the same? I’m trying to get more into dehydrating and this seems like a fail proof recipe to try in there. Don’t want to waste my beets though so just asking first! Thanks!

  4. oh my goodness, too funny “a thousand twinkies are born everytime you say that” haha! These look delicious 🙂 I always disliked beets until my husband sautéed them in some butter for me, and it was love ever after… Especially after I learned how good they are for you! I can’t wait to try this recipe now, thanks! 🙂

  5. I previously thought I didn’t like beets, but lately I’ve discovered that I like them when cut into small squares/chunks and coated with plenty of coconut oil and salt and roasted till they become soft and sort of sweet. They’re really good leftover the next day, on a salad – yum! Then you get a little bit of that sweet roasted taste mixed with the other salad ingredients, tangy dressing, etc. 🙂 The usual red/purple ones, and also the yellow/orange ones are great this way!

    I sometimes think about getting a mandoline – such as when I see a recipe like this, but I’m also a little terrified of them. Have you had any mishaps with yours? I’m sure they’re probably fine if the safety guard is used, but they just seem scary to me!

    • You can wear cut-resistant gloves like the ones I’ll link if you’re really nervous. Foods can slip out of the safety guard sometimes, and the guard can be a little inconvenient with some foods, like a long zucchini for example. It’s easier to just slip on a glove than wrestle with the guard. I also wear them when doing things like boning out a chicken or filleting a fish that involve slippery food and sharp knives. The listing doesn’t say so but they’re food safe, I checked before I bought them. They were invaluable when I used my mandoline to slice 40 pounds of apples for canning apple pie filling!

  6. I hate them too, but I do like them in juice I have discovered, so thats how I get my beet nourishment 😉 Maybe I will have to try this too.

  7. Mommypotamus I am sitting here giggling! I must confess we LOVE beets, I actually have a 40 ft. row blanketed under the snow right now. I am looking forward to making these delish looking beet chip morsels!

    I am thinking if you love these, then perhaps you will love also cutting them a bit thicker, tossing with the coconut oil, a light sprinkling of organic garlic salt…or garlic powder and Himalayan Pink Salt Crystals ground. I oven roast at 350, turning once. They get a beautiful caramelizing, making them ever so sweet. 🙂

  8. Cut beets in to bite size pieces and toss with olive oil and salt and pepper bake in the oven. The beets carmalize and are delicious.

    • Your recipe made me revisit beets. Now I love beets – when prepared this way! Do you have a recommended mandoline? The oneida one I used was too cumbersome to slice beets… TIA!

  9. I’m going to try these for the grandkids, get them to eat more beets. We all love beets in this family, but when it’s snack time, why not reach for something like this instead of something health-damaging. Thanks for the recipe!

  10. Er… They aren’t peeled first? I’ve never seen a recipe that doesn’t peel the beets, but what do I know? Please advise—I don’t want to lose any nutritious part of the plant if I don’t have to!

  11. I LOVE beets!! I’m so excited about this recipe because I buy beet chips for over $7 a bag….it’s a small bag too!! Thank you so much for this and all your great recipes.

  12. I love my Pampered Chef Simple Slicer. It only has 3 settings, no crinkle or fancy cuts but is my favorite for making potato chips, slicing everything for dehydrating (bushels of apples, onions, carrots, celery, jalapenos, etc). It is also safe if you use as directed. It is also the cheaper slicer. I have recommended and gifted this item to several and we all love it. (No, I’m NOT a dealer. Lol. Sure sounded like it for a min there.) Also love the microwave chip maker. The two together are great for healthier chips.

    • I agree! I used my crinkle cut for this recipe because I couldn’t find my slicer. I think it got lost in the move :(, but It works great for the price. I use it for so much goodness. Like homemade potato chips.

  13. Heather, you say you don’t like pickled beets… I didn’t either, until I tried home-fermented pickled beets at a friend’s house. I couldn’t stop eating them! You might give them a try! 🙂

  14. I made these tonight, with ghee instead of coconut oil. I also used a drop of rosemary essential oil in the ghee because I didn’t have any dried herb. Delicious! Everybody loved them!

  15. How about substituting oil with a little veggie broth or water to cut the caloric count & for people that are on a no-oil plant based diet?

  16. I’ll definitely be trying these, thanks for posting! I’m not a huge beet fan either. Have you tried using them for a food dye? I think I saw that you did for Easter eggs. They made for an excellent red frosting for Xmas cookies last month. Puree 2-3, boil in about 1 cup water for about 20 minutes, strain and push the juice through a sieve, and then reduce the juice a lot until it’s slightly thick. NO beet flavor whatsoever to the frosting either! If you or anyone else wants to see how they look, they’re on my IG @annieo15 🙂

  17. 5 stars
    I love these too but I use a salad shooter to cut them and it takes seconds. I really recommend it. I was thinking of getting an electric mandolin and read the reviews and decided on a salad shooter instead

  18. Hi there , Heather

    I made the beet chips. They were delicious. I used pink himalayan salt, olive oil , cayenne pepper and origanum.
    I also made with buuternut , purple and orange sweet potato and carrots.
    Was tooooo u

    Thank you for the lovely recipes.

  19. I loooove beets! Raw, steamed, roasted, fermented, any way they are so delicious. I also like to eat clay when I was a kid, so I guess I’m partial to the “dirt” taste. But, my husband hates them, so we’ll try these for him. Your husband is hilarious with the twinkie comment. My husband teases me by sneaking American cheese or Clorox wipes into my shopping cart at the grocery store – just to see my reaction, which is dramatic of course!