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.
I used raw sugar, which is why it’s brown |
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.
they are fun looking though! |
Place the chips in a bowl and serve with the tzatziki. Enjoy!
- 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.
- 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.
- Place the chips in a bowl and serve with the tzatziki.