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Beet and Carrot Chips with Tzatziki

I came across a recipe for beet chips recently and was intrigued. It seemed relatively easy, didn’t involve frying the beets (I don’t have a deep fryer, and the idea of deep frying something kind of makes me sick), and appeared to be a great way for me to use some of the beets I received in my CSA share. I decided to bring it a step further and try to make carrot chips at the same time as well as a dip to go with them. I had both normal beets and white beats so I was really hoping this would turn out colorful!
The tiny ones are carrots, the others are red & white beets

Ingredients for chips:
2 white beets
2 red beets
2 large carrots
Salt and pepper to taste
2 cups water
2 cups sugar

Ingredients for tzatziki:
1 container of Greek yogurt (I used 0%)
1/4 cup fresh chopped dill
Juice and zest of 1 lemon
2 garlic cloves, minced
1/2 a cucumber, finely chopped
Salt and pepper to taste

To begin, combine the water and sugar in a saute pan and bring to a boil. While the mixture is heating, peel the beets with a vegetable peeler. Chop off most of the leaves on top, but leave a bit to use as a handle when using the mandoline slicer.

When the liquid has boiled, remove from heat and add the beets to the liquid. Let sit for 15 minutes.
I used raw sugar, which is why it’s brown
Preheat the oven to 325 degrees. While the beets are soaking, use a mandoline slicer to thinly slice the carrots. After 15 minutes, remove the beets, dry them off with a paper towel, and thinly slice with the mandoline slicer. Arrange on a baking sheet sprayed with cooking spray and season with salt and pepper.
Cook for 40 minutes or until they begin to crisp slightly. While the chips are baking, prepare the tzatziki. Combine the chopped dill, lemon, zest, garlic, cucumber, salt and pepper in a medium sized bowl.

Mix in the Greek yogurt.

Cover and refrigerate until the chips are done.

Allow the chips to cool on the baking sheet for about 10 minutes after removing them from the oven. Carefully remove from the baking sheet.

The beets and especially the carrots really shrink up, so if you can, use quite large beets and carrots.  I think mind turned out too tiny for my liking. I also think I sliced them a bit too thin, they really don’t seem like they’d stand up to the dip too well.
they are fun looking though!

Place the chips in a bowl and serve with the tzatziki. Enjoy!

This recipe makes a whole lot of tzatziki, probably more than you’ll use on the chips. Tzatziki is great with pita chips, as a condiment on grilled meats, stuffed grape leaves, and crudites so you’ll have plenty of options to use the rest of the dip.
Beet and Carrot Chips with Tzatziki

Cuisine: Appetizer, Sides, Vegetarian
Author: I Can Cook That
Ingredients
  • Ingredients for chips:
  • 2 white beets
  • 2 red beets
  • 2 large carrots
  • Salt and pepper to taste
  • 2 cups water
  • 2 cups sugar
  • Ingredients for tzatziki:
  • 1 container of Greek yogurt (I used 0%)
  • 1/4 cup fresh chopped dill
  • Juice and zest of 1 lemon
  • 2 garlic cloves, minced
  • 1/2 a cucumber, finely chopped
  • Salt and pepper to taste
Instructions
  1. To begin, combine the water and sugar in a saute pan and bring to a boil. While the mixture is heating, peel the beets with a vegetable peeler. Chop off most of the leaves on top, but leave a bit to use as a handle when using the mandoline slicer.
  2. When the liquid has boiled, remove from heat and add the beets to the liquid. Let sit for 15 minutes.
  3. Preheat the oven to 325 degrees. While the beets are soaking, use a mandoline slicer to thinly slice the carrots. After 15 minutes, remove the beets, dry them off with a paper towel, and thinly slice with the mandoline slicer. Arrange on a baking sheet sprayed with cooking spray and season with salt and pepper.
  4. Cook for 40 minutes or until they begin to crisp slightly. While the chips are baking, prepare the tzatziki. Combine the chopped dill, lemon, zest, garlic, cucumber, salt and pepper in a medium sized bowl.
  5. Mix in the Greek yogurt.
  6. Cover and refrigerate until the chips are done.
  7. Allow the chips to cool on the baking sheet for about 10 minutes after removing them from the oven. Carefully remove from the baking sheet.
  8. Place the chips in a bowl and serve with the tzatziki.

Related posts:

Roasted Beets with Tahini Beef Kofta Kebabs Spicy Cucumber Salad Ranch Chickpea Cucumber Salad

Comments

  2. Delicious! Light and healthy! I would have never thought to soak the beets – I would have just started slicing them up!

    Reply

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