Beet Chips with Tzatziki Dipping Sauce

Name: Beet Chips with Tzatziki Dipping Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 beets (red and golden, medium); 2 teaspoons kosher or sea salt (to taste); 1/4 teaspoon rosemary (fresh, chopped); 1/8 teaspoon garlic powder; 2 tablespoons extra virgin olive oil; 1/4 cup cucumber (shredded); 1 cup Greek yogurt; 2 garlic cloves (smashed and minced); 1 tablespoon dill (dry); 2 teaspoons extra virgin olive oil; 1/4 teaspoon kosher or sea salt

These beet chips bake up crisp at the edges with a sweet, earthy center and a light rosemary-garlic crunch. Thin slices of red and golden beets become chip-like when roasted at high heat and tossed with just olive oil and aromatics.

Everything comes together in about 40 minutes: beet chips take roughly 25 minutes in a hot oven, while a cool cucumber-dill tzatziki whips up in minutes—ideal for a party appetizer, snack tray, or a colorful side for 4.

Why You’ll Love This Recipe

The trick here is texture: thin, evenly sliced beets roasted at 450 degrees F make crisp chips with a tender bite, while a properly drained cucumber keeps the tzatziki thick and spoonable. For another bright, garlicky sauce to serve alongside roasted veggies or as an alternative dip, try Quick Garlic Pecorino Dressing.

Ultra-crisp beet chips with clear guidance on slice thickness and flip timing.
Simple, bright tzatziki that stays thick thanks to drained shredded cucumber.
Fast prep and oven-only cooking—ready in about 40 minutes.
Make-ahead friendly: chips store at room temperature, tzatziki refrigerates.

Whether you’re assembling a snack board or serving a light starter, the contrast of crunchy beet chips and cool tzatziki makes a memorable, colorful plate.

Ingredients You’ll Need

4 beets, red and golden, medium: Beets provide the sweet, earthy base and structure for the chips; using a mix of red and golden gives color contrast—peel before slicing.
2 teaspoons kosher or sea salt, to taste: Kosher or sea salt seasons the beet slices and helps draw out moisture for crisper chips when used sparingly with the oil.
1/4 teaspoon rosemary, fresh, chopped: Fresh chopped rosemary adds a piney, herbaceous note that complements the earthy beets; use finely chopped sprigs so it clings to the slices.
1/8 teaspoon garlic powder: Garlic powder gives background savory flavor without risking burnt fresh garlic on the chips.
2 tablespoons extra virgin olive oil: Extra virgin olive oil lightly coats the beet slices to promote browning and help the seasonings adhere.
1/4 cup cucumber, shredded: Shredded cucumber provides the cooling, crisp element in the tzatziki—drain it well so the dip stays thick.
1 cup Greek yogurt: Greek yogurt creates the tangy, creamy base of the tzatziki and keeps the dip substantial enough for scooping with chips.
2 garlic cloves, smashed and minced: Garlic cloves give fresh, bright pungency to the tzatziki—smash and mince to release maximum flavor.
1 tablespoon dill, dry: Dried dill brings the classic tzatziki herb note; dried works well here because the recipe doesn’t require long resting.
2 teaspoons extra virgin olive oil: A small amount of extra virgin olive oil in the tzatziki smooths the texture and lifts the flavors.
1/4 teaspoon kosher or sea salt: A pinch of kosher or sea salt at the end balances the tzatziki and sharpens the yogurt flavor.

How to Make the Beet Chips

Preheat oven to 450 degrees F. A fully preheated oven is crucial for quick browning that yields crisp edges.
Peel the beets and slice them 1/8-inch thick. In a small bowl, combine 2 teaspoons kosher or sea salt, 1/4 teaspoon chopped fresh rosemary, and 1/8 teaspoon garlic powder. Slice carefully: even thickness across slices ensures uniform cooking.
Gently toss the sliced beets with 2 tablespoons extra virgin olive oil and the salt-rosemary-garlic mixture. Line a baking sheet with parchment paper and lightly mist with nonstick cooking spray. Arrange the beet slices on the sheet so they are not overlapping or touching—crowding traps steam and prevents crisping.
Bake for 15 minutes, turn the beet slices over, then continue baking for an additional 10-15 minutes until golden and crisp, being careful not to burn. Watch closely during the final minutes; thinner slices may brown faster. Transfer chips to a cooling rack or paper towel to finish crisping and cool to room temperature before storing.
Squeeze as much water as possible from the shredded cucumber. In a bowl, combine the squeezed cucumber, 1 cup Greek yogurt, 2 garlic cloves (smashed and minced), 1 tablespoon dried dill, 2 teaspoons extra virgin olive oil, and 1/4 teaspoon kosher or sea salt. Stir until combined and refrigerate until ready to serve—the drained cucumber keeps the tzatziki thick.

Beet Chips with Tzatziki Dipping Sauce close-up view

Slice Thickness for Crisp

Thickness determines whether a beet slice crisps or stays chewy. The recipe’s sweet spot is 1/8-inch—thin enough to crisp but not so thin that slices burn quickly.

Use a mandoline with a guard for uniform 1/8-inch slices, or slice against a flat surface with a sharp knife.
If slices are uneven, separate the thinnest pieces to bake a minute or two less than the thicker ones.

Flip Timing & Heat

High oven heat and one intentional flip are the simplest ways to get even color without overcooking.

Start at 450 degrees F and bake for 15 minutes before flipping to allow a seared edge to form.
After flipping, bake an additional 10–15 minutes—check at 10 minutes and then every 2 minutes until golden.
If your oven has hot spots, rotate the pan when you flip to even out browning.

Remove Cucumber Moisture

Tzatziki’s texture depends on removing as much water as possible from the shredded cucumber so the yogurt stays thick and clingy.

Pack shredded cucumber into a clean kitchen towel or several paper towels and squeeze until barely damp.
Alternatively, press the shredded cucumber in a fine-mesh strainer with a spoon or cheesecloth for 10–15 minutes.
If the tzatziki still seems thin, chill it for 30 minutes—the yogurt will firm up slightly and flavors meld.

Quick Tips

Safe slicing: Use a mandoline on the lowest safe setting with a guard or a very sharp chef’s knife; keep slices as consistent as possible at 1/8-inch to avoid some burning and some remaining chewy.

Prevent soggy chips: Avoid overlapping slices on the sheet, keep oven temperature at 450 degrees F, and flip after 15 minutes; if chips go soft, give them a few extra minutes but watch for burning.

Drain cucumber thoroughly: Pack the shredded cucumber into a clean dish towel or several layers of paper towel and twist, or press in a fine-mesh strainer—removing moisture is the single most important step for thick tzatziki.

Storage: Store cooled beet chips in an airtight container at room temperature for up to 2 days; keep tzatziki refrigerated for up to 3 days.

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Frequently Asked Questions

Sogginess is usually caused by overlapping slices, slices that are too thick, or not enough oven heat. Make sure slices are 1/8-inch, arranged without touching, and bake at 450 degrees F. Flip after 15 minutes and finish until golden.

Yes. Beet chips can be baked and kept in an airtight container at room temperature for up to 2 days. Tzatziki holds well in the refrigerator for up to 3 days—drain the cucumber thoroughly before mixing and keep covered.

Yes. If using fresh dill in the tzatziki, use about three times the amount called for dried (roughly 3 tablespoons fresh) and taste for seasoning.

Final Thoughts

This recipe brings a simple technique-driven approach: consistent 1/8-inch slices, a very hot oven, one flip, and a well-drained cucumber for a tzatziki that clings. The result is a colorful, shareable appetizer that’s easy to scale.

Pair the beet chips and tzatziki with other small bites for a vibrant snack board or serve alongside salads and roasted mains for a crunchy contrast.

Equipment

oven
baking sheet
parchment paper
small bowl
mixing bowl

Ingredients

4 beets red and golden, medium
2 teaspoons kosher or sea salt to taste
1/4 teaspoon rosemary fresh, chopped
1/8 teaspoon garlic powder
2 tablespoons extra virgin olive oil
1/4 cup cucumber shredded
1 cup Greek yogurt
2 garlic cloves smashed and minced
1 tablespoon dill dry
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher or sea salt

Instructions

Preheat oven to 450 degrees F.
Peel the beets and slice them 1/8-inch thick. In a small bowl, combine 2 teaspoons kosher or sea salt, 1/4 teaspoon chopped fresh rosemary, and 1/8 teaspoon garlic powder.
Gently toss the sliced beets with 2 tablespoons extra virgin olive oil and the salt-rosemary-garlic mixture. Line a baking sheet with parchment paper and lightly mist with nonstick cooking spray. Arrange the beet slices on the sheet so they are not overlapping or touching.
Bake for 15 minutes, turn the beet slices over, then continue baking for an additional 10-15 minutes until golden and crisp, being careful not to burn. Allow the chips to cool to room temperature and store in an airtight container.
Squeeze as much water as possible from the shredded cucumber. In a bowl, combine the squeezed cucumber, 1 cup Greek yogurt, 2 garlic cloves (smashed and minced), 1 tablespoon dried dill, 2 teaspoons extra virgin olive oil, and 1/4 teaspoon kosher or sea salt. Stir until combined and refrigerate until ready to serve.

Notes

Slice beets 1/8-inch thick for the best crisp — thinner slices can burn, thicker ones stay chewy. Flip the chips after 15 minutes and watch them closely during the final 10-15 minutes to prevent burning. Squeeze out as much cucumber moisture as possible for a thick tzatziki, store beet chips in an airtight container at room temperature once cooled, and keep the tzatziki refrigerated until serving.