Beet Chips with Garlic-Dill Tahini Dip
What I love about these chips is that they are fairly easy to whip up and they keep really well in a ziplock bag or a glass container secured with a lid. The garlic-dill sauce is a MUST. Beets and dill are one of my favorite flavor combinations and this dip is addicting. The good news is that you will end up with more dip than you need for the chips and it tastes great on salads, pasta, and sandwiches. Go crazy!
Taylor and I have been trying to be better about keeping healthy snacks around the house so we can pop in from the farm and quickly nibble on something when hunger strikes. Lately, our days at the farm have been a lot more physically demanding and our stomachs start growing more often than usual. My goal during this hectic time is to fuel us with delicious and nourishing food so we have the strength to tackle whatever mother nature throws at us this season. These beet chips are helping already! I hope you all enjoy this recipe as much as we do. Dig in!
Crispy Beet Chips with Garlic-Dill Tahini Dip
Prep Time: 10 mins. Cook Time: 35-45 minutes Serves: 4 servingsFor the Beets:
- 4 large beets
- 1 Tablespoon oil (I used grapeseed, but olive oil will work too!)
- Pinch of fine sea salt
- 1/2 cup tahini
- 1/4 cup water (plus more to thin if necessary)
- 1-2 cloves of garlic, minced
- juice from 1 lemon (about 1/4 cup)
- 1 Tablespoon apple cider vinegar
- 3/4 cup fresh dill, minced
- Pinch of fine sea salt
- Preheat the oven to 325 degrees.
- Slice your beets into 1/16 inch thick slices. This works best with a mandolin. A sharp knife and a steady hand can work too although you may end up with thicker chips. Take this into consideration with the amount of time they cook for.
- In a large bowl toss the beets with the oil and salt. Place beets in a single layer on 2 or 3 baking sheets lined with parchment paper (you may need to bake in batches if you end up with more beets than baking pans/room in your oven.) Bake until the edges of the beets begin to dry out and beets are lightly browned. This can take anywhere from 35-45 minutes.
- Check beets after about 20 minutes. Since the beets will vary in size some may dry up faster in which case remove them from the oven earlier. Place cooked beets on a wire rack. They will crisp up as they cool.
- Prepare the dip by combining all the ingredients in a blender and processing until smooth. This works with an immersion blender as well. Taste test and adjust seasonings as needed.
Notes*Use this recipe as a guide. *Adjust measurements and ingredients as needed.