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?)Print
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.