Beet Chips

Since living here in Lviv, I’ve been eager to try out some Ukrainian recipes. However, traditional ones intimidate me, by been either too labour-intensive (I’m looking at you, perogies, aka varenyky), or unhealthy. Since the idea of slaving away all day over a batch of potato varenyky or grating infinite pounds of beets for borscht doesn’t appeal to me, I decided to create my own easy and healthy Ukrainian-inspired recipe. Enter my new obsession: beet chips. I’ve taken what are probably two of the most common ingredients in Ukrainian cuisine, beets and fresh dill, and combined them to make a delicious yet healthy snack. Whenever a salty + crunchy craving hits, I opt for this MUCH better alternative to kale chips. They’re like the real thing! Here’s how I make them:


3 beets per serving (these buggers shrink a lot)
Fresh dill (3-4 tbsp, per serving)
Olive Oil
Tools: Vegetable peeler + mandoline slicer OR a really good sharp knife

Needed for Beet Chips |


1. Peel all beets, and trim off top and bottom.
Step 1_Peel Beets Beet Chips |

2.  Slice beets super thinly, using either a mandoline, a vegetable peeler or a really sharp knife. Preheat oven to 180°C or 350°F.

3.  Toss slices with 2 tbsp olive oil and salt. Ensure each slice is coated in oil, and if not, add more. Roughly chop dill, sprinkle evenly onto beets and mix briefly again.
Step 3_Toss in

4. Place beets on a baking tray lined with parchment paper, in one layer (i.e. no overlaps).

5. Bake in middle rack of oven for 15 mins. Turn baking tray around, and bake for an additional 15-20 mins, until beets are crisp. Be careful not to overbake, or chips will burn.

6. Let cool, sprinkle with additional fresh dill, and enjoy!

Pair with Prosecco

Beet Chips Bowl

Beet Chips |

'Beet Chips' has 1 comment

  1. March 17, 2015 @ 3:10 pm Paloma

    Carottes et Betteraves Re2pe9es- 450 grams (1 pound) carrots- 450 grams (1 pound) unoekcod beetroots (get small, young ones, with smooth skin and firm flesh)- 2 cloves garlic, pressed or finely minced, or 1 teaspoongarlic paste- 1 tablespoon hazelnut oil (or walnut, or squash seed, or olive oil)- 1 tablespoon honey vinegar (or cider or balsamic vinegar)- 1 teaspoon strong Dijon mustard- Tabasco sauce or poblano pepper flakes, to taste- Smoked salt (or regular sea salt, or gomasio, or zaatar)- Freshly ground black pepperOptional add-ins:- Leafy fresh herbs (cilantro, chervil, flat-leaf parsley), chopped- Toasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds), or better yet, my new friend the dukkah- Shaved parmesan or cubed feta cheese or crumbled blue cheese- Me2che or baby spinach leaves- A grated apple or shallot- Any dried herb, spice, or spice mix you think might work (and you know there’s only one way to find out)Serves 4 to 6.Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!) Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again.Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. If you don’t have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.


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