It seems there are two kinds of people in the world. Those who love beets and those who’ve never had a beet chip.
I’m well aware that there are many (maybe lots) of you out there who are beet-averse, but I honestly don’t think it has all that much to do with beets themselves, but more likely that you’re suffering from PTBS (post-traumatic beet syndrome).
Having grown up in the 50’s and 60’s, I remember well the despicable acts of brutality inflicted upon not only the lowly beet, but those who were forced to eat them. Whether they were boiled into bland obscurity or unceremoniously pulled out of a can, it was most definitely enough to swear you off of them for good.
But done right, beets can be legendary; roasted to sweet perfection, pickled or simply braised, beets can be ever so incredibly amazing. OR, how about thinly sliced and baked into one of the most delicious chips you’ve ever tasted.
You see, this is why I love beets so much. They’re tasty, nutritious and ever so versatile. So this week we’re taking our beloved beets and slicing them thinly on a mandolin and baking them to crispy, delicious perfection.
And I’m not even kidding when I say these are good. They beat (ha!) just about any chip out there in terms of flavor and nutrition. And to make our beet chips even better, we’re going to serve them with a creamy, herby goat cheese dip. You may think you don’t like beets, but I dare you to eat just one. Here’s the recipe…
I hesitated to publish a recipe that relies on a kitchen gadget that I realized many of you might not own. I encourage you to get your hands on one of these slicers as they're really versatile and a wonderful tool for slicing, making fries and lots of other jobs. You can invest quite a bit of money and get a professional mandoline, but many of the less expensive models do great for everyday slicing.
2 or 3 medium beets, sliced thin on a mandolin
Olive oil spray
Kosher or sea salt
Fresh cracked pepper
Preheat oven to 325 degrees
Line 2 or 3 baking sheets with parchment paper and spray the parchment paper with olive oil spray. Place the sliced beets on the parchment paper.
Spray the beets with olive oil cooking spray and sprinkle with kosher or sea salt and freshly cracked black pepper.
Bake for about 45 minutes, rotating the sheets halfway through the baking time and removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.
Creamy Goat Cheese Dip
I used my Tuscan Herb Salt to season this dip, but if you don’t have Tuscan Herb Salt, you can use any combination of herbs or even ranch dressing to flavor this. In a pinch, just a little salt and pepper will still make a nice dip.
3 tablespoons softened goat cheese
3 tablespoons sour cream
1-2 teaspoons Tuscan Herb Salt (see headnote)
Mix dip ingredients together until well blended and chill until ready to serve.