Beet Chips with Herbes de Provence

Love potato chips, but hate them because they’re so bad for you? Hate beets but want to love them because they’re so good for you? Here’s your solution — beet chips. All of the crunch and flavor of potato chips with none of the funk and weirdness of roasted beets.

Beets are an excellent source of iron; have no trans- or saturated fats; are a great source of vitamins and minerals; and are helpful in preventing cancer and heart disease.

Let’s go!

Prep Time: 5 minutes | Cook Time: 12-20 mins | Servings: 4-8


2-3 medium beets, peeled and thinly sliced
1 tablespoon extra virgin olive oil
Sea salt to taste
Herbes de Provence (or rosemary)


1.Pre-heat oven to 375°. 
2.Thinly slice beets. If you have a mandolin, this is the time to put it to work. Toss beets in a bowl with olive oil.
3.Line two baking sheets with parchment paper or aluminum foil. Place beets evenly on sheets. Sprinkle sea salt and herbes de Provence on beets.
4.Bake for 12-20 minutes until chips are crisp. Check after 10 minutes because the thickness of the chips will dictate how long they need to bake.

You can store these in an airtight container for a couple of days, but they’re best eaten fresh.