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Baked Rosemary Beet Chips with Vegan Mayonnaise Dip

Baked Rosemary Beet Chips with Vegan Mayonnaise Dip

These beet chips are a step above traditional potato chips and are made even more delicious with a vegan mayonnaise.

I don’t use beets in my cooking as much as I’d like. They are incredible for the liver and digestion. However, I often lack the creative fire needed to experiment with the root vegetable and truly explore all its potential. Then I discovered beet chips, and now I’m noshing on beets in between meals on the reg. This recipe for baked beet chips is healthier than regular chips and infused with a rosemary essence. They are grounding, filling, and so delicious! Better yet, they are paired with a vegan mayonnaise, so you get the full chips-and-dips experience without the excessive fat, calories, and hard-to-digest oils and dairy.

Baked Rosemary Beet Chips with a Vegan Mayonnaise Dip

Serves 1

Ingredients

For the beet chips

  • 1 large beet, scrubbed
  • 2 sprigs fresh rosemary, stemmed and chopped
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • ½ teaspoon sea salt

For the vegan mayonnaise

  • 1 cup canola oil
  • ½ cup soy milk
  • Juice of 1 lemon
  • Pinch of salt
  • Pinch of ground mustard

Directions

Preheat the oven to 375 degrees Fahrenheit.

Use a mandolin or a sharp knife to slice the beet into thin, chip-like shapes. Paper-thin slices will cook too quick and burn. Too thick slices will not crisp in the manner you expect, so try to find a happy medium. Place the chips flat on the surface of a baking sheet.

In a small bowl, stir together the rosemary, olive oil, and garlic powder. Use a brush to dip into the oil mixture and coat bot sides of each beetroot slice. Season evenly with sea salt.

Place the baking sheet in the oven and bake for about 12-15 minutes, keeping an eye on the chips during the last 2-3 minutes so as to prevent burning.

While the chips are cooking, prepare the mayonnaise. Combine the soy milk and lemon juice in a blender. Blend for about 30 seconds and then begin to drizzle in the olive oil until the mixture emulsifies and thickens. Add the salt and mustard toward the end. Once well mixed, scoop the mayonnaise into a serving side dish.

Remove the chips from the oven and place on a paper towel-line plate to absorb excess oils. Serve directly after or store them in an airtight container. Pair with the vegan mayonnaise for the ultimate chips-and-dip experience!

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Beet Chips Image from Shutterstock

 

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