Sunny days call for deck eats! We’re back in munch mode as the weather has warmed. A couple weeks back I got my hands on some rustic golden beets, so I decided some chips were in order + a side of one of our fave dips – Garlicky Spinach Avocado Dip (emphasis on GARLICKY i.e. made for sharing). This recipe is super simple. We enjoy this dip with everything…roasted yams, fresh veg, and as a salad topper. Easy eats for the midweek.
This recipe is super simple, so it’s one we whip up at least every couple of weeks. We enjoy this dip with everything…roasted yams, fresh veg, and as a salad topper. It’s an easy tasty way to fit in those Omega3 fatty acids, vitamins, & minerals.
- 3 med. golden beets, washed well
- grapeseed oil
- sea salt
- 3 large handfuls organic spinach – washed & dried
- 2 ripe avocados – peeled & cored
- 5 garlic cloves, minced
- 1-2 tbsp lime juice *to taste
- 1/2 tsp ground cumin
- 1/2 tsp sea salt *more to taste
- pinch of pepper
To slice the beets, it’s best to use a Japanese Mandolin. You want an even slice about 1-1.5mm thick (mostly stick with similar thickness throughout).
Place the sliced beets into a bowl, drizzle with grapeseed oil, and toss to coat. Let rest for 15mins – the yams will sweat.
Preheat the oven to 300*F.
Line two baking sheets with parchment paper. Individually lay out each beet slice onto the lined baking sheet so they’re not touching. *If there’s a lot of liquid/oil, just run the beet slices between your fingers to strain any excess off.
Sprinkle with sea salt and place on the middle rack(s) in the oven.
Bake for 45-55mins, or until lightly browning in spots – they should be crisp, not flimsy. *Reduce the temperature if needed (if necessary, I decrease the temp. to 285*F). Carefully remove any chips that are browning faster than others and place them onto a towel or paper towel.
Once the chips are crisp, remove them from the oven and use a metal spatula to transfer the hot chips to an awaiting towel or paper towel. If you wish, gently blot the tops to remove excess oil.
Store the chips in an airtight contain, or in a bowl on the counter. My chips remain crispiest in an uncovered bowl on the counter – dry environment; if humid, store in an airtight container.
Add all of the ingredients to a bowl. Use a handheld blender to combine until smooth. *You can also use a food processor.
Cover and store in the fridge for at least 30mins prior to serving.
Store in an airtight container in the fridge. Good for 2-3days.
~ Whenever I baked vegetable chips, there are a couple factors that influence the results…the baking sheet, and the time of year. My well seasoned (dark) baking sheets cook much hotter even when lined compared to my newer aluminum sheets. The same goes for the time of year – winter, my oven cooks slower; summer, it cooks faster.