Salt and Vinegar Beet Chips

These beet chips are crispy, crunchy and seasoned with salt and vinegar flavor. They’re one of my favorite ways to enjoy beets and a healthier way to snack.

For years I’ve said I’m not a chip person. For the most part, that’s true. Salty food cravings are very few and far between for me. Chocolate will always have my heart.

But recently I found myself with three of the largest beets known to man (seriously, one was the size of a baby’s head) and decided to try out making beet chips and it turns out this just might be the recipe that turns me into one of those salty people.

When I do decide to eat chips, I’m always reaching for the salt and vinegar flavored kind, if it’s an option. I LOVE anything with a vinegar forward flavor (which could be why pickled fennel, pickled shallots and even pickled cranberries are some of my favorite foods). I even made salt and vinegar popcorn cauliflower if that isn’t a prime example of my love for the combination.

These beet chips fit right into the vinegar obsession, plus they’re crispy, crunchy and a healthier alternative to many of the packaged vegetable chips on the market. To get the tangy vinegar-forward flavor, they’re soaked in rice vinegar for 15 minutes before pan-frying in olive oil and rosemary to crispy perfection. Sprinkled with some coarse sea salt, they’re a serious game changer in the salty vs. sweet decision.

Why You’ll Love This Beet Chips Recipe

• They’re a healthy snack that transforms simple veggies into something much more exciting to eat.
• They’re super crispy while still being healthy thanks to pan-frying in olive oil.
• The recipe is super easy to whip up with minimal ingredients and a great way to use up extra beets.
• If you’re sick of roasting beets, these are a fun alternative.

Ingredients You’ll Need

• Beets: Choose red beets for a bold color or golden beets for a subtler look—either way, cut them into thin slices for optimal crispiness. I like to use a mandoline for making these chips.
• Vinegar: A quick soak in rice vinegar infuses the beet chips with that crave-worthy tangy flavor.
• Extra Virgin Olive Oil: Many people think olive oil isn’t a good frying oil, but it works perfectly for pan-frying.
• Sea Salt: Brings out the natural sweetness of the beets.
• Rosemary: Infuses the beets with a fragrant, herbaceous flavor that complements the tangy vinegar.

There’s also a quick and easy garlic rosemary yogurt dip that’s served with the chips if you’d like to make that. You’ll need, plain yogurt, granulated garlic (or use some homemade garlic confit) and fresh rosemary. 

How to Make Beetroot Chips

This beet chip recipe pan fries the chips but there are alternative methods, like baking or air-frying, you can also try. Instructions for those are also included below.

Pan-Fried Beet Chips

Vinegar Soak: Place the sliced beets in a large pot and cover them with vinegar. Bring to a boil, then turn off the heat and let them sit for 15 minutes. Drain thoroughly.

Pan-Frying: Heat the extra virgin olive oil in a large pot or sided skillet over medium heat. Add one sprig of rosemary. Once the oil is hot, working in batches, add the beets in a single layer and pan-fry for about 1–2 minutes on each side until they start to crisp.

Drain and Season: Use a handheld strainer to transfer the cooked beet chips to a paper towel–lined plate and gently pat them dry. Sprinkle with sea salt and add the remaining rosemary sprig. Serve warm.

For the Dip: In a small bowl, combine the plain yogurt with the garlic powder and chopped rosemary. Stir together until smooth and creamy. If you don’t want to make a special dip, the beet chips are great with hummus or spinach and artichoke dip too.

Alternative Cooking Methods

Baked Beet Chips

If you’d rather bake the chips (like these carrot chips), preheat the to 375°F. Arrange the vinegar-drained beets on a large sheet pan lined with parchment paper and bake for 10-12 minutes until the chips start to turn golden brown on the edges and crisp up. Watch the chips carefully when using this method as they can burn quickly in an oven.

Air-Fried Beet Chips

Air-frying vegetable chips is simple. Follow the same directions as this zucchini chip recipe and arrange the beets in a single layer in the air fryer. Air fry at 400°F for 15-20 minutes, but start checking the chips around the 10 minute mark. If you’re using a basket air-fryer, you’ll want to shake the chips half way through. If using an oven model, you may want to rotate the racks so the top one doesn’t cook faster or burn.

No matter what method you choose, it’s important to keep an eye on the beet chips as they cook as they can burn quickly.

Troubleshooting

• Chips Aren’t Crispy — The slices might be too thick or overcrowded. Try slicing thinner and cooking in smaller batches.
• Burning Too Fast — The heat may be too high. Lower the temperature and adjust the cooking time.
• Sticking to the Pan — Make sure there’s enough oil in the skillet to pan-fry.

Recipe Variations

If salt and vinegar isn’t your thing, you can omit the vinegar soak and season the beet chips however you like 

• Spicy Kick: Add a pinch of cayenne pepper or chili powder.
• Fresh Herbs: Go all out with fresh rosemary or thyme — both pair well with beets.
• Cheesy Flavor: Toss with nutritional yeast for a dairy-free, cheesy alternative.

Frequently Asked Questions

1. Can I use pre-cooked beets?
   No—raw beets are a must for getting that perfect crunchy texture.
2. What if I don’t have a mandoline?
   Use a sharp knife to carefully slice the beets, but expect a slight variation in texture.
3. Do I need to trim the beets?
   Yes, removing the root end ensures even cooking.

More Vegetable Chip Recipes To Try

Vegetable chips are something of a personal favorite, so we have plenty of recipes to try in this area. From jicama chips to eggplant chips and even snap pea crisps that rival that popular store-bought brand. 

If kale chips are your thing you can choose between these pizza flavored kale chips or garlicky kale chips.

Tomato chips are my favorite thing to make with a garden surplus in the late summer. The best part is they’re made in minutes using the microwave!