Beet Chips are a brightly coloured, sweet-and-salty, crunchy snack you only need 3 simple ingredients to make. No frying and no food dehydrator needed—bake them right in your oven!
Here’s the thing with me and beets. When I was younger, I had beet juice almost every single morning, made fresh by my amazing mother. And to this day, I crave beets, which is what inspired this recipe for beet chips. Although they get a bad rap, beets are a delicious sweet vegetable, perfect for everything from Beet Salad to Banana Berry Beet Smoothie Bowls . Who lied to us about beets? Probably someone who wanted them all to themselves!
Why I Can’t Get Enough of These Beet Chips
These bright, beautiful, incredibly crunchy chips are deliciously sweet, and the salt provides an amazing contrast to beets’ natural sweetness. (Kind of like my Sweet Potato Chips !) Here’s why this recipe is a favourite.
- Better than store-bought . My homemade beet chips are made with just three ingredients, with no additives or preservatives. And unlike store-bought chips, they’re not deep fried either!
- Perfect way to win over beet skeptics . My entire family devoured this recipe. My mom, I understand, she loves beets. But the beet skeptics gave them a try and loved them too. While I was happy… to be honest, I kinda wanted them ALL for myself. (Sigh.)
- So incredibly easy . Aside from the short list of ingredients, this recipe also has a simple process. Slice the beets, toss them with oil, season with salt, and bake. That’s it!
Notes on Ingredients
Your shopping list for these beet chips will be super short! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Beets – I love red beets for that beautiful, deep colour. But you can use golden beets if you’d like, and they’re less messy to cut!
- Sea salt
- Olive oil – Or another oil you like to cook with.
How to Make Beet Chips
Here’s how simple it is to make these crispy chips!
Slice the beets.
- Prepare . Preheat your oven to 300ºF. Scrub and peel the beets, then slice them. (A mandoline slicer works best for achieving an even thickness.)
- Season . Toss the beet slices in a bowl with 1/2 tablespoon of olive oil. Use the rest of the oil to grease a baking sheet, place the chips on the sheet in a single layer, and add the salt.
Bake until crispy.
- Bake . Bake the chips for 35 to 40 minutes, or until they’re crispy. Add more salt and serve.
Tips for Success
- Even slices are key . If you don’t have a mandoline slicer, you can use a sharp chef’s knife, but take care to cut the beet into even slices so they all cook at the same rate. It can help if you turn the beet a quarter turn with each slice, which keeps it from getting lopsided as you cut.
- Remove crispy chips if needed . If you notice some chips are done while the others still feel soft, you can take them off the pan and then keep baking the rest.
- Let them cool a bit before serving . As the chips sit on the pan after you remove them from the oven, they’ll continue to crisp up a little more.
- Season as desired . You can add dried herbs and spices while tossing the beet chips with the oil. Rosemary and thyme are both delicious, and cumin works well if you’re planning on dipping your chips in hummus !
Serving Suggestions
In addition to hummus (or Beet Hummus for double the beet goodness!), you can dip these chips in Vegan Spinach Artichoke Dip , Roasted Garlic White Bean Dip , or Vegan Whipped Feta Dip . Beet chips and dip is my ideal Netflix viewing snack, but it’s also great for a party!
How to Store
Let the chips cool completely, then transfer them to an airtight container. They’ll keep for up to 2 weeks at room temperature, but they won’t be as crisp with storage. You can heat them in a 300ºF oven to restore some of their crispiness if you’d like.
More Vegan Snack Ideas
- Apple Chips
- Pretzel Bites
- Homemade Granola Bars
- Peanut Butter Energy Balls
Ingredients
- 4 small beets , or 2 large beets
- Handful fine sea salt
- 1 tablespoon olive oil , 15 mL
Instructions
- Preheat the oven to 300 degrees.
- Wash the beets and peel off the skin. Slice the beets through your mandolin until you have made circular chips out of everything.
- In a bowl, toss raw beets with 1/2 tablespoon olive oil until coated. Coat a baking sheet with remaining olive oil.
- Place raw chips on the baking sheet and sprinkle with fine sea salt (salting prior to will also help dry them out which helps with the crunch).
- Bake for 35 to 40 minutes (watch them after the 35 minute mark) until chips are crisp and cooked through. Sprinkle more sea salt on top as soon as you remove them from the oven.
- Serve immediately and enjoy.
Notes
Beet Chips are a brightly coloured, sweet-and-salty, crunchy snack you only need 3 simple ingredients to make. No frying and no food dehydrator needed—bake them right in your oven!
Here’s the thing with me and beets. When I was younger, I had beet juice almost every single morning, made fresh by my amazing mother. And to this day, I crave beets, which is what inspired this recipe for beet chips. Although they get a bad rap, beets are a delicious sweet vegetable, perfect for everything from Beet Salad to Banana Berry Beet Smoothie Bowls . Who lied to us about beets? Probably someone who wanted them all to themselves!
Why I Can’t Get Enough of These Beet Chips
These bright, beautiful, incredibly crunchy chips are deliciously sweet, and the salt provides an amazing contrast to beets’ natural sweetness. (Kind of like my Sweet Potato Chips !) Here’s why this recipe is a favourite.
- Better than store-bought . My homemade beet chips are made with just three ingredients, with no additives or preservatives. And unlike store-bought chips, they’re not deep fried either!
- Perfect way to win over beet skeptics . My entire family devoured this recipe. My mom, I understand, she loves beets. But the beet skeptics gave them a try and loved them too. While I was happy… to be honest, I kinda wanted them ALL for myself. (Sigh.)
- So incredibly easy . Aside from the short list of ingredients, this recipe also has a simple process. Slice the beets, toss them with oil, season with salt, and bake. That’s it!
Notes on Ingredients
Your shopping list for these beet chips will be super short! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Beets – I love red beets for that beautiful, deep colour. But you can use golden beets if you’d like, and they’re less messy to cut!
- Sea salt
- Olive oil – Or another oil you like to cook with.
How to Make Beet Chips
Here’s how simple it is to make these crispy chips!
Slice the beets.
- Prepare . Preheat your oven to 300ºF. Scrub and peel the beets, then slice them. (A mandoline slicer works best for achieving an even thickness.)
- Season . Toss the beet slices in a bowl with 1/2 tablespoon of olive oil. Use the rest of the oil to grease a baking sheet, place the chips on the sheet in a single layer, and add the salt.
Bake until crispy.
- Bake . Bake the chips for 35 to 40 minutes, or until they’re crispy. Add more salt and serve.
Tips for Success
- Even slices are key . If you don’t have a mandoline slicer, you can use a sharp chef’s knife, but take care to cut the beet into even slices so they all cook at the same rate. It can help if you turn the beet a quarter turn with each slice, which keeps it from getting lopsided as you cut.
- Remove crispy chips if needed . If you notice some chips are done while the others still feel soft, you can take them off the pan and then keep baking the rest.
- Let them cool a bit before serving . As the chips sit on the pan after you remove them from the oven, they’ll continue to crisp up a little more.
- Season as desired . You can add dried herbs and spices while tossing the beet chips with the oil. Rosemary and thyme are both delicious, and cumin works well if you’re planning on dipping your chips in hummus !
Serving Suggestions
In addition to hummus (or Beet Hummus for double the beet goodness!), you can dip these chips in Vegan Spinach Artichoke Dip , Roasted Garlic White Bean Dip , or Vegan Whipped Feta Dip . Beet chips and dip is my ideal Netflix viewing snack, but it’s also great for a party!
How to Store
Let the chips cool completely, then transfer them to an airtight container. They’ll keep for up to 2 weeks at room temperature, but they won’t be as crisp with storage. You can heat them in a 300ºF oven to restore some of their crispiness if you’d like.
More Vegan Snack Ideas
- Apple Chips
- Pretzel Bites
- Homemade Granola Bars
- Peanut Butter Energy Balls
Ingredients
- 4 small beets , or 2 large beets
- Handful fine sea salt
- 1 tablespoon olive oil , 15 mL
Instructions
- Preheat the oven to 300 degrees.
- Wash the beets and peel off the skin. Slice the beets through your mandolin until you have made circular chips out of everything.
- In a bowl, toss raw beets with 1/2 tablespoon olive oil until coated. Coat a baking sheet with remaining olive oil.
- Place raw chips on the baking sheet and sprinkle with fine sea salt (salting prior to will also help dry them out which helps with the crunch).
- Bake for 35 to 40 minutes (watch them after the 35 minute mark) until chips are crisp and cooked through. Sprinkle more sea salt on top as soon as you remove them from the oven.
- Serve immediately and enjoy.
Notes
Beet Chips
Ingredients
- 4 small beets or 2 large beets
- Handful fine sea salt
- 1 tablespoon olive oil 15 mL
Instructions
- Preheat the oven to 300 degrees.
- Wash the beets and peel off the skin. Slice the beets through your mandolin until you have made circular chips out of everything.
- In a bowl, toss raw beets with 1/2 tablespoon olive oil until coated. Coat a baking sheet with remaining olive oil.
- Place raw chips on the baking sheet and sprinkle with fine sea salt (salting prior to will also help dry them out which helps with the crunch).
- Bake for 35 to 40 minutes (watch them after the 35 minute mark) until chips are crisp and cooked through. Sprinkle more sea salt on top as soon as you remove them from the oven.
- Serve immediately and enjoy.
Notes
Nutrition
Beet Chips https://jessicainthekitchen.com/beet-chips-recipe/ October 29, 2025
These tender, moist Apple Cider Donuts are baked instead of fried, which makes them super easy! Dusting them in cinnamon sugar adds the perfect finishing touch.
There’s nothing in this world like a warm apple cider donut! While I do love Air Fryer Donuts and my Classic Vegan Donuts too, if you’re looking for a donut with cozy fall flavour, apple cider donuts can’t be beat. Although apple cider donuts are often fried, I’ve found that this is a type of donut that tastes every bit as good when it’s baked in the oven since it has a cake-y texture. Which is good news because that means you can make them at home with no muss or fuss!
What Makes These Apple Cider Donuts the Best Ever
You’re going to want to make these donuts all fall long—and maybe even into the winter months too! Here’s what makes them a favourite.
- Easily vegan . The only vegan substitute needed here is vegan butter. No expensive egg substitutes or anything like that!
- No yeast . These apple cider donuts aren’t yeasted, which means there’s no proofing and rising time, so this recipe for apple cider donuts is easy!
- Fresh flavour . A warm apple cider donut from a bakery is a real treat, but the ones that sit in clamshell containers at the grocery store for days or even weeks are often a disappointment. But bake them yourself at home and they’re warm, tender, and perfectly spiced.
Notes on Ingredients
If you bake a lot of fall treats, you probably have many of these ingredients on hand already! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – To make gluten-free apple cider donuts, substitute a 1:1 gluten-free all-purpose flour.
- Brown sugar – I like to use light brown sugar for this recipe.
- Baking powder and baking soda
- Salt
- Spices – Ground cinnamon, ground ginger, ground nutmeg, and ground cardamom.
- Apple cider – Be sure to use apple cider, not apple juice. Apple cider is refrigerated and has a darker, more opaque colour than apple juice.
- Unsweetened applesauce – Use a smooth applesauce, not chunky!
- Vegan butter – I like to use my homemade Vegan Butter .
- Vanilla extract
- Cinnamon sugar topping – This is made with sugar, ground cinnamon, and melted vegan butter.
How to Make Baked Apple Cider Donuts
Here’s a step-by-step view of the process of baking apple cider donuts.
Make the caramel.
- Prepare . Preheat your oven to 350ºF and grease a donut pan with oil or nonstick spray.
- Reduce the apple cider . Simmer the cider in a small pan set over medium heat until it reduces to 3/4 cup. Let it cool before adding it to the recipe.
- Mix the dry ingredients. Whisk the flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl.
Mix the wet ingredients.
- Mix the wet ingredients. Whisk the apple cider, applesauce, melted vegan butter, and vanilla extract in another bowl.
- Combine wet and dry. Fold the wet mixture into the dry ingredients just until combined.
Fill donut pan.
- Bake . Divide the batter into the donut pan, either using a spoon or piping bag. Bake for 14 to 16 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then finish cooling on a wire rack.
- Coat the donuts . Brush the donuts with the melted vegan butter, then roll them in cinnamon sugar.
Tips for Amazing Apple Cider Donuts
Follow these pointers and you can’t go wrong with these baked apple cider donuts!
- Reduce the apple cider . No, it’s not necessary , but I do recommend it because doing so really concentrates the cider and gives the donuts a more robust apple flavour, rather than simply tasting like cozy spices with a hint of apple.
- Use a silicone donut pan . Baked donuts are SO much easier to remove from a silicone pan! They make homemade donuts a breeze. If you have a metal pan, just be sure to grease it very well.
- Don’t over-fill the pan . Three-quarters full is perfect. If you fill a donut pan too high, you won’t end up with nicely shaped donuts.
Perfect Pairing Ideas
These baked apple cider donuts are a fun snack, but if you’re making them for breakfast, pair them with something savoury and protein-packed like Fluffy Tofu Scramble . Having a fall party? These donuts would be a hit with Hot Spiced Apple Cider !
How to Store
- Room temperature : Transfer the cooled apple cider donuts to an airtight container or bag and store at room temperature for 3 to 4 days.
- Freezer : Freeze these donuts in a freezer bag or airtight container for up to 3 months. Thaw them at room temperature or in the microwave.
More Fall Treats to Try
- Pumpkin Pop Tarts
- Apple Streusel Muffins
- Cinnamon Baked Pears
- Iced Pumpkin Cookies
Ingredients
For the Donuts
- 2 cups all-purpose flour , 240 g
- ½ cup packed brown sugar , 100 g
- 1 teaspoon baking powder , 5 g
- 1 teaspoon baking soda , 5 g
- ¼ teaspoon salt , 1.5 g
- 1 teaspoon ground cinnamon , 3 g
- 1 teaspoon ground ginger , 3 g
- ¼ teaspoon ground nutmeg , ~ 1 g
- ¼ teaspoon ground cardamom , ~ 1 g
- 1 ½ cup apple cider , 355 mL
- ⅓ cup unsweetened applesauce , 80 g
- ⅓ cup melted vegan butter , 75 g
- 1 teaspoon vanilla extract , 5 mL
For the Cinnamon Sugar Topping
- ¾ cup granulated sugar , 150 g
- 1 teaspoon ground cinnamon , 3 g
- 3 tablespoons melted vegan butter , 45 g
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a donut pan with oil or non-stick spray.
- Reduce the apple cider (optional but recommended): In a small saucepan, simmer the apple cider over medium heat until it reduces to about 3/4 cup (175 milliliters). This intensifies the apple flavor. Let it cool slightly before using. Measure exactly 3/4 cup for mixing in the next steps. If you evaporated it too much add apple cider.
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamon.
- In another bowl, whisk the reduced apple cider, applesauce, melted vegan butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix; the batter should be slightly thick.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- In a small bowl, combine sugar and cinnamon. Brush each warm donut with melted vegan butter, then roll in the cinnamon sugar mixture until well coated.
Notes
- Room temperature : Transfer the cooled apple cider donuts to an airtight container or bag and store at room temperature for 3 to 4 days.
- Freezer : Freeze these donuts in a freezer bag or airtight container for up to 3 months. Thaw them at room temperature or in the microwave.
