Beet Chips

One day I was cooking with my buddy Martijn and I was going to make our beet and carrot salad for dinner when he suggested since we had already made some guac lets try to make the beets into chips. I was instantly sold (who wouldn’t be?) and since neither of us had tried before we took our best shot at making them. The result was delicious beet chips to go along with our homemade guacamole.

This is a simple recipe, we believe delicious food doesn’t always need to be complicated. A lot of the time you can make really good food with just a couple of ingredients. I must warn you that cutting the beets can get a little annoying especially when you keep cutting half ones. If you do get frustrated just remember their beets! So take a deep breath and smile (it helps!). You want to try to cut the beets as thin as possible, this is will give them a better opportunity to become crispy. The thicker ones may not end up getting nice and crunchy like a typical chip but they sure are delicious too!

We have found the smaller the beets the better opportunity for them to get crispy. The big beets have too much surface area for them to crisp up. Aiming to use small or medium sized beets is a good idea here. Also, if you aren’t using organic beets I would recommend peeling off the skin so you lessen your pesticide and herbicide exposure. If you do have organic, leave the skin on, its yummy!
Let us know what you think!


2 Beets (medium or small)
1 tbsp Coconut oil
Pinch of Garlic powder, salt and pepper


1. Preheat your oven to bake 375F
2. Melt the coconut oil in a pan or in a glass bowel sitting in hot water.
3. As the coconut oil melts, cut the beets as thinly as possible
4. Put the beet slices on the baking sheet and add the coconut oil. Toss with your hands until all sides are covered. Then sprinkle on the garlic, salt and pepper to your liking.
5. Set your timer to 20 minutes and check. They may need longer depending on the quality of your oven, how thick the beets are and how well done you like them.