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Beet Chips + Yogurt Chipotle Sauce

by evh on April 3, 2015

Beet Chips + Yogurt Chipotle Sauce
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Servings Prep Time
4 servings 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-25 minutes
Beet Chips + Yogurt Chipotle Sauce
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-25 minutes
Ingredients
for the beet chips
  • 3 large beets golden or red
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon kosher salt
for the yogurt chipotle sauce
  • 1/2 cup plain yogurt
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
Servings: servings
Units:
Instructions
for the beet chips
  1. Layout 2-3 cookie sheets and line them with parchment paper -- I used about 1 sheet per beet, you may have to work in batches. Set aside cookie sheets and preheat oven to 350. Wash beets well and remove the greens and any end hanging roots. Next, using a Mandoline slice each beet thinly (about 1/16") and place into a large bowl. Add olive oil and salt and mix together well. I recommend using your hands to ensure each beet slice gets coated. Once evenly coated place beets out onto prepared cookie sheets spacing them apart evenly so they aren't touching. Place into the oven for 10 minutes. After 10 minutes, turn the cookie sheets to the other side and cook for another 10-15 minutes or until the edges curl and thy begin to crunch up. Remove from the oven. Blot any remaining oil off of the chips and serve.
for the chipotle yogurt sauce
  1. Place yogurt into a small bowl with chipotle powder, onion powder, and black pepper. Stir together well and serve along side beet chips for dipping.
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