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Posted on Mon, Mar 12, 2012 : 8:04 a.m.

Beet Chips with Tzadziki - a healthy alternative to greasy snack food

By Peggy Lampman


Beet Chips with Tzadziki

Peggy Lampman | Contributor


The new dinnerFeed web site is a lean, 
mean fighting machine!

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.

But these unseasonably warm temperatures are nudging me to seek healthy options, and the recipe below satisfied my itch for salty crunch married with a cool and creamy dip. Beet chips dipped in tzadziki (cucumber yogurt dip) would score higher points on a cardiologist's check-list as well, no doubt about it.

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)

2 medium to large sized beets
Extra Virgin Olive oil, as needed
2 tablespoons fresh chopped dill

1 teaspoon minced garlic

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.

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.



Mon, Mar 12, 2012 : 2:07 p.m.

I'm a big fan of beets so this really calls my name. And I'm also a chips 'n dip junkie so this looks like a tasty, healthy alternative. Although, I imagine the beet chips would taste excellent in some really good onion chip dip!

Peggy Lampman

Mon, Mar 12, 2012 : 3:02 p.m.

Thanks for the comment, impsterboy. I usually get the Melinda's already cooked beets, which in my opinion are better than canned by a long shot. But cooking raw, fresh beets is so much better! I adore them! I look forward to this summer when they begin appearing in different colors at the Farmers Market. (They would be good with that onion dip!) Peggy


Mon, Mar 12, 2012 : 12:29 p.m.

Hi Peggy; Nice to see you on the "front page" again. I sometimes cut my tzadziki sauce 1/2 and 1/2 with sour cream, light, fat free etc., seems like this goes over a little better with the family than 100% yogurt. Never tried nor heard of the beat chips, but I will most certainly give it a whirl. My family loves beets on greek salad and even plain.

Peggy Lampman

Mon, Mar 12, 2012 : 2:53 p.m.

Thanks, EyeHeartA2 (me too!) It always goes over better with sour cream and I love the idea of diving sour cream and yogurt. Thank-you! The hardest thing about making beet chips is slicing them thin. If you have a mandolin it will help; if you're slicing with a knife, be careful as the beets roll. Final word: keep your eye on them when baking; they seem to be almost done and another 5 minutes they're burning. But it's worth it; they are delicious!