Go Back
Beet Chips with Tzatziki Dipping Sauce

Beet Chips with Tzatziki Dipping Sauce

Crispy oven-baked beet chips seasoned with rosemary and garlic, paired with a cool, tangy cucumber-dill Greek yogurt tzatziki. Ready in about 40 minutes, these make a bright appetizer or party dip for 4.
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Course: Appetizers
Keyword: beet chips, beets, make-ahead, tzatziki

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

  1. Preheat oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.