Get ready to transform the humble beet into a stunning, crispy sensation that will make your taste buds dance! These vibrant baked beet chips are not just a snack—they're a culinary adventure that bridges traditional Middle Eastern flavors with modern, health-conscious eating. Imagine paper-thin, perfectly crisp beet slices paired with a luxuriously creamy labneh dip that will have your guests begging for the recipe. Whether you're looking for a show-stopping appetizer or a guilt-free snack, these baked beet chips are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 medium beets, thinly sliced
- 2 tbsp olive oil
- Salt to taste
- 1 cup labneh
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Fresh herbs (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). This temperature will help achieve crispy beet chips.
- Prepare the beets by washing them thoroughly under cold water to remove any dirt. Use a vegetable peeler to peel the beets, then slice them thinly using a mandoline or a sharp knife. Aim for uniform thickness, about 1/8 inch, to ensure even cooking.
- In a mixing bowl, combine the thinly sliced beets with 2 tablespoons of olive oil. Toss the beets gently to coat them evenly with the oil. Season with salt to taste. Make sure each slice is well-coated for optimal crispiness.
- Line a baking sheet with parchment paper to prevent the chips from sticking. Arrange the beet slices in a single layer on the baking sheet, making sure they do not overlap. This will help them bake evenly and become crispy.
- Place the baking sheet in the preheated oven and bake for about 30-40 minutes. Check the chips after 20 minutes and flip them to ensure they bake evenly. Keep an eye on them towards the end to prevent burning; they should be crisp and slightly curled.
- While the beet chips are baking, prepare the labneh dip. In a medium bowl, combine 1 cup of labneh with 1 clove of minced garlic and 1 tablespoon of lemon juice. Mix well until all ingredients are fully incorporated. Adjust seasoning with salt if needed.
- Once the beet chips are done baking, remove them from the oven and let them cool on the baking sheet for a few minutes. They will continue to crisp up as they cool.
- To serve, place the cooled beet chips on a serving platter alongside the labneh dip. Garnish the labneh with fresh herbs of your choice, such as dill, parsley, or mint, for added flavor and a pop of color.
- Enjoy your baked beet chips with labneh as a healthy snack or appetizer!
Tips
- Slice Uniformity is Key: Use a mandoline slicer for consistently thin beet slices, which ensures even cooking and maximum crispiness.
- Pat Dry for Crunch: After washing your beets, make sure to thoroughly pat them dry. Excess moisture can prevent the chips from getting crisp.
- Don't Overcrowd: Spread the beet slices in a single layer without overlapping to allow proper air circulation and even baking.
- Watch Closely: Beet chips can quickly go from perfectly crisp to burnt, so keep a close eye on them during the last 10 minutes of baking.
- Cool Completely: Let the chips cool on the baking sheet for a few minutes after removing from the oven—they'll continue to crisp up as they cool.
- Flavor Variations: Experiment with different herb and spice combinations like za'atar, smoked paprika, or dried thyme to add extra depth to your beet chips.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 5g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
