Learning how to make beet chips is super simple and a great way to enjoy beets if you don’t like them roasted or fresh! These beet chips are made with coconut oil, so you can enjoy them guilt free!

Recently we tried our hand at growing beets. Much to our surprise we ended up with about 50 pounds of beets that we needed to process!

I just knew that I would love the taste of fresh beets, especially since I’m completely in love with their rich, scarlet color… Here are a few of the final beets we harvested!

A post shared by Victoria (@amodernhomestead) on May 11, 2017 at 10:07am PDT

Sadly, I could not find a single way to eat beets fresh that I enjoyed! We tried roasted beets, fried beets, marinated beets, beets with rosemary… and so on. But they all just ended up tasting like dirt to me.

However, I’ve always loved beet chips from the store, so I decided to try making them myself!

How to Make Beet Chips

Since beet chips from the store are fairly expensive, we don’t have them very often. So I was excited by the idea of being able to make my own beet chip with coconut oil and store them for long term use in mylar bags.

Here are the steps I followed that produced perfect homemade beet chips that stored well and were fresh for the 6 months they lasted (at that point they had all been eaten!).

Step 1

Thoroughly wash the beets, this may require some scrubbing to remove all the dirt. Cut the ends off so that you have 2 flat ends.

Step 2

Using a mandoline slicer (a knife won’t cut them thin enough), slice the beets about 1/4″ thick.

Step 3

In a deep pan or FryDaddy type fryer (we use this one, it’s small enough to not need a ton of oil and stores easily), place coconut oil until is it about 4 inches deep. Heat until coconut oil is about 350°.

Step 4

In small batches (10 slices or so, depending on the size of your pan or fryer), fry beets until they are crispy all the way through.

If you are not able to fry them through all the way without them being completely black, fry partially (until brown) and then finish in the oven or dehydrator at a low temperature.

Step 5

Drain chips on towels until cool. Then place them into resealable zipper top mylar bags with a silica pack for long term storage.

We use these gallon mylar bags and these silica packs. Ours lasted for 6 months before they were all eaten and they were just as good at 6 months as they were day 1!