Beet Chips with Ranch Dip

Beet Chips with Ranch Dip

Thin beet slices roast into crisp, earthy chips paired with a tangy ranch dip.

Total 1 hr 45 min Makes 4 servings Calories 165/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Sliced paper-thin and roasted low and slow, beets crisp up into vibrant, savory chips with concentrated natural sweetness. A cool, herby ranch dip balances the earthy flavor, making this a colorful alternative to potato chips for snacking or entertaining.

Ingredients

  • 3 medium beets, peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup ranch dressing
  • 1 tablespoons fresh chives, chopped, for garnish

Method

  1. Preheat the oven to 225°F and line two baking sheets with parchment paper.

  2. Using a mandoline or sharp knife, slice the peeled beets into very thin, even rounds, about 1/16 inch thick.

  3. Pat the beet slices dry with paper towels, then toss in a large bowl with the olive oil, salt, and pepper until evenly coated.

  4. Arrange the beet slices in a single layer on the prepared baking sheets, making sure they do not overlap.

  5. Bake, rotating the pans and flipping the chips halfway through, until crisp and the edges begin to curl, about 90 minutes.

  6. Remove from the oven and let the chips cool completely on the baking sheets; they will continue to crisp as they cool.

  7. Spoon the ranch dressing into a small serving bowl and sprinkle with chopped chives.

  8. Serve the beet chips alongside the ranch dip immediately for the crispest texture.

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Rate this recipe

★ 3.3 (1)

Beet Chips with Ranch Dip

Sliced paper-thin and roasted low and slow, beets crisp up into vibrant, savory chips with concentrated natural sweetness. A cool, herby ranch dip balances the earthy flavor, making this a colorful alternative to potato chips for snacking or entertaining.

1 hr 45 min 4 servings 165 cal

Ingredients

  • 3 medium beets, peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup ranch dressing
  • 1 tablespoons fresh chives, chopped, for garnish

Method

  1. 1

    Preheat the oven to 225°F and line two baking sheets with parchment paper.

  2. 2

    Using a mandoline or sharp knife, slice the peeled beets into very thin, even rounds, about 1/16 inch thick.

  3. 3

    Pat the beet slices dry with paper towels, then toss in a large bowl with the olive oil, salt, and pepper until evenly coated.

  4. 4

    Arrange the beet slices in a single layer on the prepared baking sheets, making sure they do not overlap.

  5. 5

    Bake, rotating the pans and flipping the chips halfway through, until crisp and the edges begin to curl, about 90 minutes.

  6. 6

    Remove from the oven and let the chips cool completely on the baking sheets; they will continue to crisp as they cool.

  7. 7

    Spoon the ranch dressing into a small serving bowl and sprinkle with chopped chives.

  8. 8

    Serve the beet chips alongside the ranch dip immediately for the crispest texture.