BEET CHIPS AND GOAT CHEESE DIP
Steps:
- directions: Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or aluminum foil and place a wire rack on top. Spray the rack with no stick spray. Peel the beets with a vegetable peeler. Carefully use a mandolin or a sharp knife to slice the beets into super thin (like less than 1/8 inch) rounds. Place all the rounds in a large bowl and drizzle on olive oil. You don't want to over saturate the beets, so just start with the listed amount above. Season the chips with a bit of garlic powder and smoked paprika. (I like to keep the salt until the end.) Place the beets on the wire racks in a single layer. Bake for 20 minutes, then rotate the sheets and if you have larger beet chips, you can flip with each with a pair of kitchen tongs. Bake for another 15 to 20 minutes - until the edges are getting dry and crisp. Watch closely - they can SO easily burn! Remove the sheets and sprinkle the chips with salt. Let them sit to cool completely - this is where they will crisp up and why you don't want to over-oil them! Once crisp, serve with the goat cheese dip. goat cheese dip Place the goat cheese, yogurt, herbs, salt, garlic powder and crushed red pepper in a food processor. Blend until combined, then with the processor still running, drizzle in the olive oil. You may need to scrape down the sides a few times to make sure everything is thoroughl
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
