Baked Beet Chips with Labneh
These colorful and flavorful oven baked beet chips offer a sweet and earthy taste with just a handful of ingredients. Serve the beet chips with a creamy labneh dip for the perfect bite!
Servings: 4 servings
Calories: 90kcal
Cost: $10
Equipment
Ingredients
Beet Chips
- 3-4 medium sized beets red and/or yellow
- ½ teaspoon Kosher salt
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
Labneh Dip
Instructions
Beet Chips
- Preheat the oven to 350 degrees Fahrenheit.
- Wash and scrub the beets well and cut away the beet greens. *Tip: Leave a a few inches of the stem in tact to hold onto as a "guard" while you are slicing the beets. any stems or leaves.
- Using a mandolin, slice the beets into 1/16th inch thick slices and add the sliced beets to a wide bowl and sprinkle with salt. Let the beets sit for 10 minutes to release any moisture.
- Drain the beets and use a paper towel to blot excess moisture.
- Season the beets and drizzle with olive oil, cumin, garlic powder and pepper and mix to combine.
- Spread the sliced beets onto a parchment lined baking sheet in an even layer and bake for 30-35 minutes until the edges are crisp.
Make the Labneh Dip
- Add labneh to a bowl and mix in fresh lemon juice.
- Top the labneh with crumbled feta cheese, chopped cucumber, lemon zest, pinch of za'atar and a good drizzle of olive oil.
Notes
- If using different color beets, keep the beets separate so the red doesn't stain the yellow beets.
- Keep the beet greens and use the same way you would with spinach or kale.
- The thinner the slices are, the crispier the beets will be.
Nutrition
Calories: 90kcal | Carbohydrates: 10g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 465mg | Potassium: 321mg | Fiber: 2g | Sugar: 6g | Vitamin A: 89IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 1mg