Hunter's Beet Chips

Hunter's Beet Chips

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MaryLou Hunter 1

"The better alternative to potato chips. Don't throw away the greens! Put them on a cookie sheet and brush with olive oil, salt, and pepper and cook for about 15 minutes at 350 degrees F (175 degrees C)."
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45 m servings 164 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  2. Spread beets out in a single layer on the prepared baking sheet. Brush beets on both sides with olive oil and season with salt and pepper.
  3. Bake in the preheated oven for 15 minutes. Turn beets and continue cooking until crisp, another 15 to 20 minutes. Transfer chips to a wire rack to cool.


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Let me start by saying I dislike beets. I rated this 5 stars because it does taste good considering my opposition to beets. So far, this recipe has been the only way I've found beets edible.

Wonderful - and such a healthy alternative to chips!

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