beet chips with curried yogurt
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Total Time: 20 min
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Servings: 4
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Serving Size: 1/4 cup
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Level: easy
1 cup siggi’s plain skyr
2 tbsp olive oil
2 tbsp fresh chives
1 tbsp lemon juice
1 tbsp nutritional yeast
1/2 tsp cumin
1/2 tsp paprika
1 tsp curry powder
1 tsp garlic powder
3 medium beets
Preheat oven to 375° F.
Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible.
Divide between two baking sheets and lightly drizzle with 1 tbsp olive oil. Add a pinch of salt and pepper. Toss to coat. Then arrange in a single layer, making sure the slices aren’t touching.
Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15-minute mark as they can burn quickly.
While chips are cooking, combine yogurt and remaining ingredients; stir well. Serve dip with beet chips.
This recipe comes from our friend, Nicole Osinga.
