Beet Chips with Tzadziki - a healthy alternative to greasy snack food
Peggy Lampman | Contributor
As a kid, one of my favorite treats was Ruffles Potato Chips and Lipton Onion Soup Dip. All of that sodium, MSG, all of that crunchy grease — I could have a big bowl and still have energy for playing kick-the-can until bedtime.
But times have changed, and so too (thankfully) my palate. Don't misunderstand me, I'm not immune to the lures of greasy junk food. When I find myself face-to-face with a bowl of Ruffles and dip, I must sit on my hands to control myself, or face the consequences of feeling greasy and lethargic after polishing off a plate.
Extra tzadziki? It's will keep in your fridge a few days and is a marvelous veggie munchie dip and divine served with lamb.
Yield: A big plate of beet chips with dip
1 cucumber, peeled, cut lengthwise, seeded, then cut into small (1/4-inch) dice
(1 1/2 cups)â€¨
2 medium to large sized beets
Extra Virgin Olive oil, as needed
2 tablespoons fresh chopped dillâ€¨
1 teaspoon minced garlicâ€¨
1 cup plain, strained, Greek-styled yogurt (I use Fage 2 percent)
1. Preheat oven to 350 degrees.
2. Place diced cucumbers on paper towels or in a fine mesh sieve; lightly sprinkle with kosher salt. Let drain 15-30 minutes, pressing into towels or sieve with spoon to release excess moisture.â€¨
3. â€¨While cucumbers are draining, line two large cooking sheets with parchment paper or foil. Brush with olive oil. Slice beets very thin with a mandolin or sharp knife and place in a single layer on cooking sheet. Brush with oil then sprinkle with kosher or sea salt. Place on center rack of oven and bake until crispy, 20-30 minutes, depending on thickness of chip.
4. To make the tzadziki, combine cucumbers with dill, garlic and yogurt; season to taste with kosher salt, if needed, and freshly ground pepper. Serve with beet chips.