Rosemary Beet Chips Orange Yogurt (Print Version)
Crisp beet chips with aromatic rosemary and a cool orange yogurt dip, perfect for snacking or sharing.
# Ingredients:
→ Beet Chips
01 -
3 medium fresh beets, peeled and sliced to 1.5 mm thickness
02 -
2 tablespoons olive oil
03 -
1 teaspoon fresh rosemary, finely chopped (or 0.5 teaspoon dried rosemary)
04 -
0.5 teaspoon sea salt
05 -
0.25 teaspoon ground black pepper
→ Orange-Yogurt Dip
06 -
240 grams plain Greek yogurt (full-fat or low-fat)
07 -
2 teaspoons orange zest, freshly grated
08 -
1 tablespoon fresh orange juice
09 -
1 teaspoon honey
10 -
Pinch of sea salt
# Steps to Follow:
01 -
Preheat the oven to 175°C. Line two large baking sheets with parchment paper.
02 -
Pat sliced beets thoroughly with paper towels to remove excess moisture.
03 -
Combine beet slices, olive oil, rosemary, sea salt, and black pepper in a large mixing bowl. Toss until the beets are evenly coated.
04 -
Lay beet slices in a single, non-overlapping layer on the prepared baking sheets.
05 -
Bake in the preheated oven for 25 to 30 minutes, flipping chips halfway through baking. Chips should be crisp at the edges and slightly tender in the center. Monitor closely to avoid burning, as thinner slices may cook faster.
06 -
Remove chips from the oven and allow them to cool completely on the baking sheets. They will continue to crisp as they cool.
07 -
In a small bowl, mix Greek yogurt, orange zest, orange juice, honey, and a pinch of salt until smooth and well blended.
08 -
Present the cooled beet chips with the orange-yogurt dip served alongside.
# Additional Notes:
01 -
For maximum crispiness, use a mandoline to slice beets extremely thin.
02 -
Chips will stay crisp for up to 2 days when stored in an airtight container.
03 -
Golden beets offer a vibrant and flavorful alternative.
04 -
For a vegan variation, replace Greek yogurt with plant-based yogurt and use maple syrup or agave instead of honey.