Yield
Serves 8 (serving size: about 1/4 cup chips and 2 tbsp. dip)
Here's a lighter, more colorful take on the usual chips and dip. Keep close watch on them to make sure they don't scorch.
Ingredients
- 3 medium beets, peeled and sliced to 1/16-in. thickness on a mandoline
- 1 cup plain whole-milk Greek yogurt
- 2 tablespoons chopped fresh chives
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground turmeric
- 1 teaspoon onion powder
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
Nutritional Information
- Calories 64
- Fat 3g
- Satfat 1g
- Unsatfat 2g
- Protein 3g
- Carbohydrate 7g
- Fiber 2g
- Sodium 230mg
- Calcium 4% DV
- Potassium 6% DV
- Sugars 5g
- Added sugars g
How to Make It
Step 1
Line a large microwave-safe plate with paper towels. Working in batches, spread beet slices on towel-lined plate; microwave at high for 3 minutes or until crisp.
Step 2
Combine yogurt and remaining ingredients; stir well. Serve dip with beet chips.
