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Beet Chips with Sea Salt and Smoked Paprika

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Servings: 6 - 8
  • Course: Appetizers & Snacks

These crunchy and delicious veggie chips are the perfect healthy snack.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Line baking pan with Reynolds Wrap® Aluminum Foil for easy cleanup every time!


  • 1 tablespoon sea salt
  • 1/4 teaspoon smoked paprika       
  • 4 medium beets, rinsed and trimmed
  • 2 tablespoons olive oil
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat the oven to 375 degrees F. Line two 18x13x1-inch baking pans with Reynolds Wrap® Aluminum Foil.

Step 2

Combine sea salt and paprika.

Step 3

Cut the beets into very thin slices using a sharp knife or mandoline. Divide beets between each of the prepared pans. Drizzle each with oil then shake in the pan. Sprinkle with salt mixture and toss again.

Step 4

Bake for 15 minutes, then flip and bake for another 15 minutes or until chips are crispy.

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