Baked Beet Chips with Blue Cheese Dip

A plate of Baked Beet Chips with Blue Cheese Dip

It’s beet season and I’ve been coming across them at the markets. Since they’re everywhere (and my sister hasn’t given me the recipe for her famous beet soup yet) I decided to make a simple snack out of beets – Baked Beet Chips with Blue Cheese Dip. Might sound strange, but not when I say that these beets turn to chips – baked not fried – that are crispy, delicious and addicting! The chips on their own are vegan, but the dip is not.

A plate of Baked Beet Chips

The most difficult thing about this recipe is 1) keeping an eye on them as they bake, and 2) keeping your hands off them when they’re finished (I did a bit too much “taste-testing” and found myself with a bit of an upset stomach!).

Sliced beets

It’s best to make baked beet chips with blue cheese dip when you’re not distracted since you’ll need to check on them about every 10-15 minutes after their initial chunk of bake time. I served them with a homemade blue cheese dip using 1/2 cup of mayo, 1/2 cup of sour cream and crumbled blue cheese. On their own the chips are gluten-free and vegan.

Recipe for Baked Beet Chips with Blue Cheese Dip:

Serves 2-4 people


  • 3 large beets, peeled and sliced thin with a mandolin
  • 1-2 tablespoons olive oil
  • Coarse salt to sprinkle on chips


  1. Preheat your oven to 300 degrees F. Wash, peel and slice the beets with the mandolin.
  2. Arrange parchment paper over two baking sheets
  3. Brush each side of the sliced beets with the olive oil using a pastry brush
  4. Arrange beets on the baking sheets (it’s okay if they touch since they really shrink up as they bake), and sprinkle with salt.
  5. Bake for about 30 minutes on one side, then carefully flip the chips over and sprinkle with more salt if you'd like.
  6. Continue to bake, checking them about every 10 minutes. They should be ready to remove when the edges of the chips turn dark and dry out, and the rest of the chip turns lighter.
  7. Remove and cool on a wire rack. They’ll get crispier as they cool down.
Serves 2-4 people



  1. carla says

    Looks great! Can’t wait to try this one with all of our left over beets still in the garden. Here’s my recipe for my famous beet soup:

    4-5 large beets
    4 cups Chicken Stock or Vegetable Stock
    1 large yellow onion
    salt and pepper to taste
    4 Tablespoons fresh or dried dill


    Preheat oven to 400 degrees
    wash and trim beats under cold water and wrap in tin foil
    Roast beets for about 1 hour or until tender with at fork
    let beets cool completely then rinse under cold water to peel the skins and cube
    saute onion with olive oil then add beets to stock pot
    add stock, make sure stock covers the beets about 1 inch, and bring to a boil about 5 minutes.
    transfer mixture to a food processor until and add dill, salt and pepper

    walhalla there’s my beet soup!!!!

    the website looks awesome and the pictures are so pretty, did you take them all?

    • Patricia says

      Thanks! Let me know how they turn out. I bought a bag of beet chips at the store the other day (I should have baked some instead) :)


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