Smoky cumin and garlic seasoned baked beet chips are accompanied by a lemon labneh dip for a refreshing snack that will cure your cravings without weighing you down.
These baked beet chips are perfect when I need to make something to control my crunchy, savory tooth, but not be as greasy as chips.
Baked, not fried, these beet chips are thinly sliced using a mandolin and coated in olive oil, garlic powder, cumin and salt and pepper. I love the combination of beets with smoky cumin ever since I made them into beet latkes and it’s been one of my favorite flavor combinations. To pair with the smoky chip is a cool, bright lemony labneh dip drizzled with olive oil and garnished with crunchy cucumber and feta.
Move over chips and guac (actually no, please stay), there is a new chip-sheriff in town! (Too corny?)
- 3-4 medium sized beets I used a combination of red and yellow
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup Labneh
- 1 Persian cucumber peeled if you prefer and chopped finely
- Feta cheese for topping
- Lemon juice and lemon zest
- Olive oil for drizzling
- Zaatar for topping
- First to make the beet chips, scrub the beets getting rid of any dirt or little roots. Keep the large stem in tact, but cut of the skinny root end so you have a flat surface.
- On setting 2 (or 3 for a bit thicker), carefully slice beets into rounds. I keep about 2 inches of stem still on the beet and use that as a "guard" while slicing the beets so I don't get too close to the end.
- Once all the beets are done, discard the root ends and add the rounds to a large bowl. Sprinkle with a bit of salt (about 1/4 tsp) and allow them to sit for about 10-15 minutes. This will help release their extra water.
- Meanwhile, pre-heat the oven to 325 degrees F.
- After 10 minutes, check the beets for any accumulated liquid and drain. Use a paper towel to blot the beets so they can be as dry as possible *Note: I keep the yellow and gold beets separate from each other so the colors don't mix).
- Then add a drizzle of olive oil, cumin, garlic powder and black pepper to the beets and toss well to coat.
- Lay beets on a parchment lined baking sheet as close together as possible since they will shrimp. Then bake at 325 F for about 30 minutes or until beet chips have crispy edges. *Note #2: My oven tends to bake faster than others, so adjust time as necessary.
- Once done, remove from oven and allow to cool.
- To make the labneh dip, add labneh to a bowl and mix in lemon juice. Then top with feta cheese, chopped cucumber, lemon zest, pinch of zaatar and a good drizzle of olive oil.
Samantha Ferraro is the food blogger and photographer for The Little Ferraro Kitchen. Samantha comes from a diverse background and is originally from Brooklyn NY, until she turned to the island life and moved to Hawaii. Now Samantha blogs about world cuisine recipes made easy in Southern California with her Italian husband and their dog Hula. When she’s not blogging or making a mess in the kitchen, you can find her traveling the world for recipe inspiration.