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Golden Beet Chips with Spicy Goat Cheese Dip

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  • 4 medium-sized golden beets
  • 3 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cracked black pepper pepper
  • 1/2 teaspoon salt

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.


[beet chip method fromĀ martha]

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