Beet crisps (vegan)

I’m all outta beets, I’m so lost without them….

I’n an effort to use up my epic beetroot stash from last week’s veg haul, I made some beet crisps.

Ya’ll must have seen these in super markets by now. They are extortionate! And lets face it, when sat next to a pack of regular crisps for a third of the price, beet crisps are not going to a look in. Or is that just me?

I’ll save you the preaching about these being a ‘superfood’ (>> enter Gillian McKeith << … arghhhh) and a healthy ‘alternative snack’ – you guys know the score, I’m sure!


Beet crisps

Serves: 2 beet per person – depends if it’s part of your meal/a snack.

Preparation time: 5 minutes (or as long as it takes you to peel and slice a raw beetroot!)

Cooking time: 35-45 minutes

Serve with: Main meal, or dips…because everything is better with dip. Fact.

Freezes well? Er, no


  • 4 beets (or as many as you like really)
  • 2-3 teaspoons olive oil
  • Salt (preferably a coarse one)


  1. Pre-heat your oven to 175 degrees C.
  2. Peel your beetroot. Wash them beforehand if you like – it doesn’t matter too much!
  3. Slice your beetroot into thin slices.
  4. Toss together the beet, oil and salt. Or if you’d prefer, sprinkle the salt on once they are on the tray.
  5. Bake for 35-45 minutes, or until they have gone dry and crispy.

N.B. If you’ve got a good non-stick tray, you shouldn’t need to line it, but if you don’t, it would be worth lining the tray with baking parchment or a silicone baking mat. Also, although a beetroot might look quite big, once they are all baked-up they don’t go that far. If in doubt, prep another one, or five.


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