Oven Roasted Beet Chips & Cumin Yogurt Dip

Oven Roasted Beet Chips with Cumin Yogurt Dip

Oven Roasted Beet Chips with Cumin Yogurt Dip

I bought the most amazing striped beets at the farmer’s market last week but had a horrible time trying to decide what to do with them. I wanted to be sure to preserve the beautiful pattern, so boiling or pureeing the beets was out of the question, but I also didn’t want to eat them raw in a salad. Eventually, I decided the best option would be to make them into a chip that I could serve with a simple dipping sauce.

Obviously, the best way to make a crispy chip from a vegetable is to fry it in oil, but I was looking for a healthier option so I oven-roasted the beets instead. But of course this lead to a debate over the best way to roast beet slices. I tried many methods including boiling the beets with the skin on before slicing, peeling and roasting raw, roasting at 350°F, and roasting at a very low 225°F. However, I found the best results were to roast the beets raw at a moderate 325°F.

Beet Chips04 Beet Chips05 Beet Chips06

It turned out that boiling the beets, then peeling, slicing and roasting them didn’t do anything to speed up the cooking time and the colors bled a bit more. As for cooking temperatures, 350°F was a bit too high and caused some of the beet edges to char while the centers were still soft, and roasting at 225°F for a long period resulted in a chewy, dried-fruit consistency. Roasting at 325°F made for a perfectly crispy and crunchy chip that was cooked evenly.

Then, to serve the chips I whipped up a simple cumin yogurt dipping sauce using fat-free Greek yogurt, dried cumin, honey, lemon juice and a sprinkle of powdered sumac. In the end, my little experiment turned into a healthy and refreshing snack.

Oven Roasted Beet Chips with Cumin Yogurt Dip

Oven Roasted Beet Chips with Cumin Yogurt Dip

But did I mention that the beets brought a “friend” home with them? Uh, yeah. This little slug hid in the beets and somehow survived my refrigerator for more than a week. He was a hearty little bugger. Oh well, that’s the price you sometimes pay for buying local and organic, but produce of this quality is worth a little extra “protein” once in a while.

Here’s the recipe:

Oven Roasted Beet Chips with Cumin Yogurt Dip


1/2 pound fresh beets (sizes vary so you may need to adjust the cooking time)

Olive oil


Cumin Yogurt Dip:

1 cup Greek yogurt

1 1/2 teaspoons lemon juice

1 teaspoon honey

1/2 teaspoon ground cumin

Pinch salt

Pinch powdered sumac

To make the beets, preheat the oven to 325°F. Peel the skins using a vegetable peeler. Using a sharp knife or mandolin set to the most narrow setting, slice the beets as thin and even as possible.

Lightly brush both sides of the beet slices with olive oil and sprinkle with salt. Arrange the slices in a single layer on a nonstick baking sheet. Bake for 20 to 30 minutes depending on the size of the beets until the slices are crisp. Be sure to keep an eye on the beets because they can easily burn. Allow the beets to cool on the baking sheet and serve immediately.

To make the dip, combine all the ingredients in a bowl and mix well. Adjust seasonings to taste. Serve with the beet chips.

  • Maria posted: 22 Oct at 4:50 pm

    What a great snack, minus the slug:)

  • Mel posted: 22 Oct at 5:09 pm

    looks yum – have some beets and will make these on the weekend.

    I love the slug – we buy organic and often get extra protein sources!

    The slug also reminds me of when I worked in a restaurant years ago – a waiter was serving a customer a cesar salad, he put it down then quickly whipped it away with some pathetic excuse – he had seen a baby frog in it (very dead) that was the exact same colour and shape as a lettuce leaf. No one could work out how it made it through a triple wash process! Disaster and embarrassment averted!!

  • Sara posted: 22 Oct at 8:03 pm

    YUM. I love beet chips, and sadly my one experiment in making them homemade resulted in a bit of a charred outcome. Thanks for doing the hands on research. now I wonder if I’ll get more beets in my CSA this year…..

  • Frenchie posted: 23 Oct at 12:49 am

    I have always made pretty thinly sliced roasted beets, they also dry out a lot. When I finally get a mandoline, this should probably what I christen it with. I love the cumin yogurt dip, do you think it would be good with roasted parsnips?

  • Jackie posted: 23 Oct at 5:13 pm

    Frenchie, I’m not sure about the parsnip chips with the dip. The roasting method should be the same but you may want to decrease the amount of cumin as it may overwhelm the more subtle parsnip flavor.

  • Marylou Hampleman posted: 09 Nov at 4:05 pm

    I love beet chips but I want to make my own instead of buying them. I tried roasting them using a sweet potato recipe. What a disaster. They were burnt or chewy messes. I am going to try your recipe right now. The chefs at my grocery store suggested blanching them after slicing and then putting in a 125 degree oven overnight. I’m going to try your way first since you have good reviews. I love my mandoline for slicing these and other veggies thin.

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