Description
These Roasted Beet Chips with Whipped Feta Dip are a crunchy, savory, and nutritious snack perfect for any occasion. The earthy sweetness of roasted beets is complemented by the creamy and tangy whipped feta dip, creating a delicious flavor combination. This easy recipe is perfect for a light appetizer or a healthy snack.
Ingredients
Scale
For the Roasted Beet Chips:
- 3 medium beets (peeled and thinly sliced)
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon smoked paprika (optional)
For the Whipped Feta Dip:
- 4 oz feta cheese, crumbled
- 1/4 cup Greek yogurt
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh herbs for garnish (optional)
Instructions
-
For the Roasted Beet Chips:
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the beets: Peel the beets and slice them as thinly as possible using a mandolin or sharp knife. Aim for slices that are about 1/8-inch thick to ensure they crisp up nicely.
- Toss the beets: Place the beet slices in a bowl, and drizzle with olive oil. Toss to coat evenly, then sprinkle with sea salt, black pepper, garlic powder, and smoked paprika (if using).
- Roast the beet chips: Arrange the beet slices in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until they are crispy and lightly golden. Keep an eye on them to prevent burning as baking times may vary based on thickness.
- Cool the chips: Once the beet chips are crisp, remove them from the oven and allow them to cool on the baking sheet. They will crisp up further as they cool.
For the Whipped Feta Dip:
- Blend the dip: In a food processor or blender, combine the crumbled feta cheese, Greek yogurt, olive oil, lemon juice, and dried oregano. Blend until smooth and creamy. Season with salt and pepper to taste.
- Serve: Transfer the whipped feta dip to a bowl and garnish with fresh herbs (optional). Serve alongside the roasted beet chips for dipping.
Notes
- If you prefer a tangier feta dip, add a little more lemon juice or even a splash of white wine vinegar.
- For a lower-fat version of the whipped feta dip, you can substitute the Greek yogurt with a lower-fat variety or use more olive oil and less yogurt.
- You can make extra beet chips and store them in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the total recipe
- Calories: 160
- Sugar: 7g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg