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Who needs greasy potato chips? Our crisp, healthy beet chips are baked in olive oil and are the perfect vehicle for enjoying our mildly spicy scallion Greek yogurt dip. Perfect for your super bowl party, or anytime as a fun appetizer or snack.

Ingredients

Beet Chips:
4 medium beets (red or yellow)
2 tsp extra virgin olive oil
Sea salt
Greek Yogurt Dip:
1 tsp extra virgin olive oil
4 bunches scallions, cut into 1-inch pieces, both green and white parts
2 cloves garlic, finely chopped
2 cups plain VOSKOS Greek Yogurt
1 1/2 tsp sea salt
1 tsp cracked black pepper
2 TBS fresh lime juice
Zest of 1 lime
1 green jalapeño pepper, thinly sliced (optional)

Directions

To make the beet chips: Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil. The beets should have a very thin coat.

On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in single layer.Sprinkle with a small amount of sea salt.

Stack the baking sheets on top of each other. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened and pale in color. Transfer to a wire rack; chips will crisp up as they cool.

To make the Greek yogurt dip: In a medium bowl place yogurt and stir in olive oil, scallions, garlic, salt, pepper lime juice, zest and jalapeño.

Nutrition

Serves: 4

Calories 169
Total fat 8.6 g
Carbohydrate 13.6 g
Protein 7.8 g

Voskos®

Scallion Greek Yogurt Dip with Beet Chips

Ingredients

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