Oven-Baked Beet Chips with Green Goddess Ranch Dip
This baked beet chips recipe is one of those simple, feel-good snacks that somehow tastes a little fancy. Crispy edges, earthy sweetness, and a creamy herby dip? Yes, please.
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Servings: 4 servings
Ingredients
For the Beet Chips
- 1 medium beets, scrubbed
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- flaky sea salt and freshly ground black pepper
- optional toppings: everything bagel seasoning, smoked paprika, chili lime seasoning, rosemary & garlic salt, celery salt
For the Green Goddess Ranch Dip
- 3/4 cup plain Greek yogurt, 2% or whole
- 1/2 cup mayonnaise, or use more yogurt for a lighter dip
- 1/2 cup packed fresh parsley leaves
- 1/4 cup packed fresh basil leaves
- 2 tablespoons chopped chives
- 1 small garlic clove
- 2 tablespoons lemon juice, about 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
For The Beet Chips
- Trim off the greens and the root ends of the beets. Scrub the beets well under cold water and pat dry. Leave the skins on.
- Slice the beets into thin rounds using a mandolin. Aim for about 1/16-inch—thin, but not paper-thin. If they’re too thin, they won’t be sturdy enough for dipping (especially with a thicker dip like green goddess ranch).
- Add the beet slices to a large bowl, sprinkle with the 1/2 teaspoon kosher salt, and toss to coat. Let sit for 15 minutes to release excess moisture.
- Line a baking sheet with paper towels, arrange the beet slices on the paper towels and cover with another layer of paper towels to pat them dry.
- Return to a clean, dry bowl, drizzle with 1 tablespoon olive oil and toss until evenly coated.
- Heat the oven to 300°F. Line 2 baking sheets (or more) with parchment paper. Lay the slices in a single layer with space between them—no overlapping. (You’ll likely need to bake in batches.)
- Bake for 25 minutes, flip the slices, then bake for another 20-30 minutes, or until the chips look dry, slightly wrinkled at the edges, and crisp. Start checking early—beets can over-brown quickly, and some slices may finish before others.
- Let the chips cool on the baking sheets for a few minutes, then transfer to a wire rack to finish crisping.
- While still warm, season with flaky sea salt and black pepper or sprinkle with the optional seasoning options.
- Store in an airtight container for up to a week. The beet chips will eventually loose their crispiness, you can recrisp them in a 300°F oven for 10-15 minutes.
For the Green Goddess Ranch Dip
- In a blender or food processor, combine all the ingredients. Start on low then gradually increase the speed, blending until smooth and pale green.
- Dip can made up to a week in advance. Keep covered in an airtight container in the refrigerator until ready to serve.
Notes
- Dry = crispy: Pat really dry before oiling. Any surface moisture slows browning and crisping.
- Pull “done” slices early: Some pieces finish before others—remove crisp ones and keep baking the rest.
- Storage: Cool completely before sealing, or trapped steam will soften them.
- Spicy green goddess: Add jalapeño or serrano chiles for heat but to keep the color green.