Imagine transforming ordinary beets into crispy, vibrant chips that are not just a snack, but a gourmet experience! These oven-baked beet chips are about to revolutionize your healthy eating game, offering a perfect blend of nutrition and irresistible crunch. Whether you're a health enthusiast, a veggie lover, or just someone who appreciates unique flavors, this recipe will turn your kitchen into a gourmet playground that'll have everyone asking, "How did you make these?"
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium beets, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 cup Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper to prevent sticking.
- Wash the beets thoroughly under cool running water, then pat completely dry with clean kitchen towels. Using a mandoline slicer or very sharp knife, slice the beets into ultra-thin, uniform rounds (approximately 1/16 inch thick).
- Place the beet slices in a large mixing bowl and drizzle with olive oil. Gently toss the slices to ensure even coating, making sure each slice is lightly and uniformly covered.
- Arrange the beet slices in a single layer on the prepared baking sheets, ensuring no overlap. Sprinkle sea salt evenly across the slices.
- Bake in the preheated oven for 20-30 minutes, rotating the baking sheets halfway through cooking. Watch carefully to prevent burning, as beet chips can quickly go from crisp to burnt.
- While chips are baking, prepare the dip by combining Greek yogurt, chopped fresh dill, and lemon juice in a small mixing bowl. Stir until well incorporated and refrigerate to let flavors meld.
- Remove beet chips from oven when edges are crisp and slightly curled. Let cool on baking sheets for 5 minutes to allow them to crisp up further.
- Transfer chips to a serving platter and serve immediately alongside the chilled dill yogurt dip.
Tips
- Slice Uniformity is Key: Use a mandoline slicer for consistently thin beet rounds to ensure even cooking and maximum crispiness.
- Pat Beets Completely Dry: Moisture is the enemy of crispy chips, so thoroughly dry beet slices before oiling and baking.
- Don't Overcrowd: Spread beet slices in a single layer with minimal overlap to allow proper air circulation and crisp-up potential.
- Watch Closely: Beet chips can burn quickly, so keep a close eye during the last 5-10 minutes of baking.
- Cool Completely: Let chips rest on the baking sheet for 5 minutes after cooking to achieve maximum crunchiness.
- Storage Hack: If not serving immediately, store in an airtight container to maintain crispness.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 5g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 10mg
