Beet Chips with Horseradish Dip recipe
Looking for a healthier chip? Thinly sliced beets, tossed in just a bit of olive oil and salt, bake up beautifully in the oven, creating a sweet and crispy chip to replace the old potato standby. Be warned you still may have trouble stopping at just one chip.
Ingredients:
3 beets, peeled, sliced into 1/8-inch rounds
1 tablespoon olive oil
1 teaspoon kosher salt
½ cup plain yogurt
1 teaspoon prepared horseradish
1 teaspoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon paprika
Directions:
1. Preheat oven to 350°F. In a large bowl, toss beets with oil and salt. Place on one or two baking sheets in a single layer and bake 30 minutes, tossing every 10 minutes. Remove from oven when only slightly crisp; chips will harden more as they cool. Remove and allow to cool and fully crisp.
2. Meanwhile, prepare dip: combine yogurt, horseradish, lemon juice, and salt in a small bowl. Sprinkle paprika on top and serve with beet chips.
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