Crispy Curly Carrot and Beet Chips with Chive Yogurt Dip


Chive Yogurt Dip
1½ cups plain Greek yogurt
½  teaspoon olive oil
2 teaspoons salt
1 heaping tablespoon organic dried onion flakes
3 tablespoons chopped chives, plus extra for garnish

Combine all ingredients, taste and adjust salt if necessary. Chill, covered, for up to 3 days.

Beet and Carrot Chips
When calculating how many beets and carrots you will need to feed your guests, figure that each carrot yields 15 to 20 small chips, while an average beet yields 30 to 35.
The beets bake at a lower temperature than the carrots, so make them first. Once completely cool, chips may be stored in an airtight container to maintain crispiness.

4 to 5 red beets, peeled
1 bunch of carrots, peeled
olive oil, to coat
salt and pepper

Using a mandoline (or a very steady hand), cut the beets into 1/8 inch thick chips. Toss in a bowl with enough olive oil to cover. Place on cookie sheets lined with parchment paper, being careful not to let the slices touch. Sprinkle lightly with kosher salt and ground black pepper. Bake in a 250-degree oven until crispy, about 1 hour and 45 minutes; turn them over at the 1-hour mark and check frequently to make sure they don’t burn. Cool completely on racks and store in an airtight container.

When you’re ready to cook the carrot chips, turn the oven up to 325 degrees. Using a vegetable peeler, cut thin vertical slices from each carrot. Pat them dry, and then toss with olive oil. Lay flat on parchment paper-lined cookie sheets, not letting them touch one another. (You can use foil, but parchment results in a curlier chip.) Lightly sprinkle with salt and pepper and bake until crispy, 30 to 35 minutes, turning after 15 minutes. Cool on racks and store in an airtight container.

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