Chips and dip– it’s a Summer staple! We love this classic combo, but we love it even more when it’s even healthier and more colorful than the original, with their beautiful dark red hue. Make this pretty snack as party sustenance for this weekend’s PRIDE festivities!
Baking Beet Chips really heightens the vegetable’s natural sweetness, and they pair oh-so-perfectly with a slightly tangy and onion-y. It’s the perfect no-guilt answer to your crunchy cravings! We’re going to be noshing on these all Summer long.
Recipe and image courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.
3 medium beets, scrubbed and trimmed
2 Tbsp extra virgin olive oil
1 tsp sea salt
½ cup + 2 Tbsp cashews, soaked and drained
½ cup water
2 Tbsp fresh lemon juice
1 clove garlic
½ tsp sea salt
¼ tsp onion powder
1/8 tsp freshly ground black pepper
1 Tbsp finely chopped chives (plus more for garnish
Pre-heat oven to 375°F.
Scrub and trim beets.
Squeeze lemon juice.
Soak and drain cashews.
Using a mandolin, thinly slice beets. Place in a large bowl and toss to coat with olive oil and sea salt.
Arrange beet slices in a single layer (without any overlapping pieces) on a large baking sheet. You may need to do this in batches if all of the slices don’t fit on one baking sheet.
Place in oven and cook 20-25 minutes, or until slightly golden at the edges.
Remove from oven.
Beet Chips will get crispier upon cooling.
While Beet Chips are baking, place drained cashews, water, freshly squeezed lemon juice, garlic clove, sea salt, and onion powder in a high-speed blender.
Blend until smooth, about 1-2 minutes.
Pour into a bowl and gently stir in freshly ground black pepper and chopped chives.
Season to taste with additional sea salt, if needed.
NOTES + SERVING
Once Beet Chips are completely cool, serve garnished with fresh chopped chives, alongside Chive Dip.
Beet Chips will keep in an airtight container for up to 5 days.
Chive Dip will keep in an airtight container in the refrigerator for up to 1 week.