Golden Beet Chips with Spicy Goat Cheese Dip.
It’s a new day.
And we’re eating VEGETABLE chips.
Like legit vegetable chips. Real good vegetable chips. Vegetable chips that will make you want to consume an entire bowl of dip.
Err, I’d probably want to do that regardless.
Ummm how gorgeous are golden beets?
I’m a late beet bloomer. I’m sure this comes as no surprise given my distaste for veggies most of my life. I don’t think my mom has ever cooked a real beet in any form (maybe something out of a can? maybe?) so it’s not like I grew up with them. And it wasn’t until a few years ago when we had a candied golden beet salad with goat cheese – and Eddie totally lost.his.mind. over it – that I started to enjoy them as well.
I made that salad at home and we consumed it in minutes.
Then! I made that salad for my cookbook. Oh yes I did. It’s in there! It’s delicious.
Delicious. I know, right? What respectable person that talks about food uses the word “delicious?” In 2015, it’s apparently a crime.
Welp. I use it. Look at this dip below. Should I make us all uncomfortable and say it’s delectable instead?
Gosh do I ever want to faceplant into that food processor.
The idea of beet chips hasn’t be lost on me, though I’ve only really had the ones out of the bag. And for some reason, I’ve been downright CRAVING a salt-blanketed beet chip with something even more fabulous to use as dip. I mean, guys, I’ve never craved things like I have since giving birth. It blows my mind.
This spicy goat cheese dip? Don’t even know how I survived without it. After making these so called chips and dip a few weeks ago and finishing off every last beet, the dip fully enjoyed nine lives or so. It made it onto my eggs, a spread before avocado toast, paired with hummus and roasted red pepper, was consumed with thousands of pretzels and everything flatbread crackers and was a little crostini base.
And do I even need to tell you what an excellent and healthful idea the chips are? CHIPS. Healthful chips. Chips full of health. Vegetables!
Golden Beet Chips with Spicy Goat Cheese Dip
goat cheese dip
- 8 ounces goat cheese, chevre
- 3 tablespoons plain greek yogurt
- 1 tablespoon fresh snipped chives
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper, plus extra for sprinkling
- 2 to 3 tablespoons extra virgin olive oil
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or aluminum foil and place a wire rack on top. Spray the rack with no stick spray.
- Peel the beets with a vegetable peeler. Carefully use a mandolin or a sharp knife to slice the beets into super thin (like less than 1/8 inch) rounds. Place all the rounds in a large bowl and drizzle on olive oil. You don’t want to over saturate the beets, so just start with the listed amount above. Season the chips with a bit of garlic powder and smoked paprika. (I like to keep the salt until the end.)
- Place the beets on the wire racks in a single layer. Bake for 20 minutes, then rotate the sheets and if you have larger beet chips, you can flip with each with a pair of kitchen tongs. Bake for another 15 to 20 minutes – until the edges are getting dry and crisp. Watch closely – they can SO easily burn! Remove the sheets and sprinkle the chips with salt. Let them sit to cool completely – this is where they will crisp up and why you don’t want to over-oil them! Once crisp, serve with the goat cheese dip.
goat cheese dip
- Place the goat cheese, yogurt, herbs, salt, garlic powder and crushed red pepper in a food processor. Blend until combined, then with the processor still running, drizzle in the olive oil. You may need to scrape down the sides a few times to make sure everything is thoroughly mixed. Taste and season additionally if needed. Serve with extra pepper flakes on top. This will stay fresh sealed in an air-tight container in the fridge for a few days.
I steal all the crispy edges.