Baked Beet and Kale Chips

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Baked Beet and Kale Chips are a healthy alternative to potato chips and come out crispy and delicious after just twenty minutes in the oven. Jump to Recipe keyboard_arrow_down

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These easy Baked Beet Chips and Kale Chips come out crunchy and delicious. Flavor them with any seasoning you like for a healthy snack the whole family will love. They are another great healthy chip to try in addition to this yummy Baked Potato Chips, Microwave Veggie Chips, and Baked Rosemary Carrot Chips.

Yes, more kale, but this time with beets!  The kale kick is still in full force and making yet another appearance this week.  However, I will say that this recipe will work for anyone, even if they are not a kale lover. My boyfriend, whose idea of a chip is definitely more along the lines of Barbecue Ruffles, even liked these.  The beets add a nice sweet counterpoint to the kale, which sometimes can taste slightly bitter. It's a great combination.

The other thing I love about this recipe is that it's incredibly simple to make and the baked chips work as a great snack or a healthy side dish. It's a chip you can feel good about serving for dinner. Plus it is one that kids love, especially when there is a fun dipping sauce or spice combination. My favorite options are a black bean hummus, yogurt dip, or healthy ranch dressing.

In case either kale or beets are your thing, here are the basics for making both kale and beet chips separately. Personally, I love the combo, but it may not be for everyone.

How do you make beet chips?

The key to making beet chips is slicing the beets very thin. If they are too thick, they won't ever get crispy and you will end up with more of a roasted beet instead of a beet chip. The easiest way to slice beets is to use a mandoline set to 1/16 of an inch. Then toss them in oil or coat them with cooking spray. Add any spices, salt, and pepper and cook in a 325 degree oven for 40-60 minutes, flipping halfway through. Cook until they are crispy. 

How do you make kale chips?

When making kale chips, the key to getting crunchy kale chips is to make sure your kale is completely dry before tossing it with the oil. If you have just washed your kale and some moisture remains, the kale chips won't crisp up the same. Start by washing and drying the kale. Then remove the stems and cut into pieces.

Then add oil, making sure not to over-oil the chips. You need about 1/2 tablespoon for a whole sheet pan of chips. Massage the oil into the kale leaves and then add your seasoning. Bake on parchment paper in a 325 degree oven for about 20 minutes, flipping halfway through. Make sure to let the chips sit for at least 3-5 minutes before serving. They will continue to crisp up.

Can you make beet and kale chips in the microwave?

Kale and beet chips can both be made in the microwave but because of the different cooking times, they need to be made separately. To make kale chips, follow the recipe instructions above. Spread out on a plate or a glass baking container. Then microwave for 2 minutes. If they are crispy, remove and let sit for 2-3 minutes before eating. If they aren't yet crispy, continue to microwave in thirty second intervals until they are ready. 

For beet chips, follow the instructions above. Place the beet chips on a microwave-safe container covered in parchment paper. Microwave for about 3 minutes or until crispy, adding thirty second intervals as needed. 

You may have to experiment with your own microwave to determine exactly how long you need to cook vegetable chips. Here is a more complete guide to making Microwave Vegetable Chips.

Seasoning Ideas for Beet and Kale Chips

There are so many different ways too season baked beet and kale chips. Here are some of our favorites:

  • Old Bay: This classic seafood seasoning tastes amazing on baked chips. It's a combination of celery salt, paprika, red pepper flakes, pepper, and other spices.
  • Garlic and Parmesan: Season the chips with garlic powder, salt, and pepper before baking. Finish with Parmesan cheese or nutritional yeast.
  • Cinnamon: For beet chips, I love adding a touch of cinnamon since it brings out the sweetness.
  • Curry: For an Indian flavor, add your favorite Indian curry powder. Usually I like to use Garam Masala since the flavor is mild. 

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The Recipe

Baked Beet and Kale Chips

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  • 1 U bunch kale
  • 1 U raw beet
  • 1 tsp olive oil
  • 1 U salt and black pepper

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Preheat the oven to 325 degrees and cover two baking sheets with parchment paper. You could just use a baking sheet or even aluminum foil but I find parchment helps the chips from burning.


Using a mandolin or sharp knife, cut the beet into very thin slices. Place in a large ziploc bag or bowl. Then cut the kale away from the stem and cut into smaller pieces. Add to a sperate ziploc bag or bowl. Divide the olive oil between the two bags. Add salt, pepper, and any spices. Mix together well so everything is equally coated.


Place the beets in a single layer on the parchment paper and bake for about 20 minutes flipping over halfway through. Then add the kale. Check after 20 minutes to see if the kale and beets are crispy but not yet burned. Serve immediately.

Nutritional Facts
Serving Size: 1 cup (78g)
Amount Per Serving
Calories 44
Calories from Fat 14
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 38mg
Total Carbohydrate 7g
Dietary Fiber 2g
Sugars 2g
Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.


This can burn quickly so keep an eye on them throughout to make sure they do not burn.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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