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 servings

For the Beets:
  • 4 large beets
  • 1 Tablespoon oil (I used grapeseed, but olive oil will work too!)
  • Pinch of fine sea salt
Garlic-Dill Tahini Dip:
  • 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

Preparation

  1. Preheat the oven to 325 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Leave a Reply

14 thoughts on “Beet Chips with Garlic-Dill Tahini Dip

  1. I don’t know how you have the energy to farm all day, cook and blog. I’m in awe!

  2. Emma says:

    I’m a fellow beetroot addict- please share all your recipes!!
    I’ve made beet chips in the oven before and loved them. Mine didn’t stay crisp when stored though….?
    Beetroot and tahini are so yummy together aren’t they? I make a beetroot-tahini salad regularly.

  3. This looks really good. I’ve never made beet chips before and these pictures are tempting me to go for it very soon. I like your idea of the dill tahini sauce too. This may be just the type of snack my husband would love and that he would forgo his tortilla chips for. ๐Ÿ˜‰

    1. Made these today and can’t get over how good they are! And you’re right, the tahini sauce is really delish with them and balances the sweet beets perfectly. Love, love, love!!

  4. You can never have too many beet recipes in my mind!! These look awesome and so does that dip!

  5. By far the prettiest chips I’ve come across in awhile. These look great – and true to my tahini-loving heart, I’m digging that dip you’ve paired them with!

  6. These may be worth conquering my fear of the mandolin for! I had my hand on a bag of ‘beets and sweets’ chips at the store the other day, but resisted – and I’m glad, because homemade would be way healthier. Keep the beet recipes comin’ – I have an all-white kitchen that would look lovely with some purple on it ๐Ÿ™‚

  7. I just found your blog and I love it! I also happen to love beet chips too! I’ve never tried beets and dill together, but I will have to do that soon. Your garden is amazing! I pretty much live in the desert and gardens just don’t look like that down here. I have a little patio garden and some pots, but nothing like your amazing garden ๐Ÿ™‚

  8. Why have I never thought to make beet chips? These look amazing! Yum!

  9. Rachel says:

    Did you find your ring???!??!

  10. cheri says:

    Beet chip sound delicious! love beets, keep up the recipes, never tire of them.

  11. Francesca says:

    These look wonderful -and- I just happened to have recent purchased a mandolin. Score!

  12. Emilie says:

    Andrea…..beets are my all-time favorite veggie too, and I gotta say it’s because of beetza! Have you seen the Portlandia skit about beets yet? If not, you should definitely watch it:
    https://www.youtube.com/watch?v=Kw2WsXIgO6A

  13. Francesca says:

    so… I made these! And gave you a shout out. Thanks again for the inspiration!
    http://dellacucinapovera.com/beet-chips-tahini-dip/

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