Beet Chips with Smoky Aioli Dip

Beet Chips & Smoky Aioli Dip
Prep time
Cook time
Total time
Serves: 2-4
  • 2 large beets
  • 1 Tbsp. olive oil
  • sea salt
Sweet & Smoky Aioli Dip:
  • ½ cup tahini
  • 2 cloves of garlic
  • 3 Tbsp. water
  • 3 Tbsp. lemon juice
  • 3 Tbsp. maple syrup
  • 1 tsp. smoked paprika
  • ¼ tsp. cayenne (optional)
  • 1 dash sea salt
  1. Preheat oven to 350°F.
  2. Slice beets thin, 1/16" thick at most (use mandolin for best results). Lay flat on a platter and sprinkle each beet with salt (don't worry you will wipe most of the salt off).
  3. Next make dip by placing all dip ingredients in a food processor. Blend until smooth. Pour into a small bowl and place in the fridge until ready to use.
  4. Now wipe off salt and any released moisture. Place flat on 2 baking sheets, you might have to use 3. Add more salt and any other seasonings you desire on top of the beets. Bake for 35 minutes or until crispy (but not burnt!).
  5. Serve with dip
*To keep chips from curling up, place a baking sheet on top of chips for 15 minutes when first baking. Take off for the last 15 minutes
** To re-crisp leftovers, place in oven at 400°F for 3-5 minutes


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