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Beet and Squash Chips

Yields4 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

From our Winter Olive Oil Guide - why waste chipping on potatoes? Try some veggies for a change. Beets and squash chip up perfectly and can be added into any number of dishes for some texture and flavor.

Beet and Squash Chips

 3-4 medium sized beets (use any color)
 1 delicata (or winter) squash (you could also use a sweet potato)

Preheat your oven to 300°F. Line a large baking sheet with parchment paper.


Trim the greens from the beets and slice the beets into ⅛” (or thinner) rounds. You don’t have to worry about removing their skins.


Slice the delicata squash in half and remove the seeds with a spoon.


Then, slice each half of the squash into ⅛” inch thick pieces. Place the squash slices and the beet slices on the prepared baking sheet, but don’t crowd them! Give ‘em some room to breathe.


Place them in the oven and bake for around 60 mins. Check them occasionally and take out smaller pieces that have baked faster. Have a bowl ready to place for these pieces.


Remove the rest from the oven after they are done put them in the bowl and allow them to cool.

Nutrition Facts

Servings 4