Beet chips are a sweeter take on the salty snack, made by replacing potatoes with beets.
Chef Colin Dick
Pineridge Hollow
Ingredients
Goat Cheese Ranch Dip
1 cup goat cheese, softened
3/4 cup sour cream
3/4 cup Greek yogurt
1/2 cup mayo
1 Tbsp minced garlic
1/2 Tbsp fresh dill, chopped
2 Tbsp apple cider vinegar
Beet Chips
5 large beets, trimmed and sliced thinly on a mandolin
oil for frying
pinch of sea salt
rosemary
Method
Goat Cheese Ranch Dip
- Mix all ingredients together in a mixing bowl until well combined.
- Refrigerate until use.
Beet Chips
- Pour about 2 inches of oil into a pot. Place over medium heat, 350° F if using a thermometer.
- Fry in batches until crisp, making sure not to overcrowd the pot.
- Using a slotted spoon remove the chips from the pot. Place on a plate lined with paper towel and allow to slightly cool and crisp up.
- Fry rosemary for 30 seconds.
- Sprinkle with sea salt, fried rosemary and serve with goat cheese ranch dip.
Yield 4 servings
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