Beet Chips
with Creamy Dill Sauce
This earthy, sweet root veggie contains potassium, folate, and fiber, plus blood pressure–lowering compounds—a great superfood for making chips.
267 CALORIES PER SERVING
FRYER TEMP 315°F
PREP TIME 10 mins
COOK TIME 24 mins
MAKES 32 • SERVING SIZE 8
4 medium red and golden beets, trimmed and peeled
sea salt
FOR THE SAUCE
1 cup raw cashews, soaked in water for at least 2 hours or overnight
juice of ½ lemon
1 cup water
1 tsp kosher salt
¼ tsp garlic powder
¼ cup chopped fresh dill
1. Set the air fryer temp to 315°F.
2. In a blender, make the dill sauce by combining the cashews, lemon juice, and water. Blend until smooth. Add the kosher salt, garlic powder, and dill. Blend for a few seconds more. Place the sauce in a serving bowl and set aside.
3. Use a mandoline slicer to cut the beets into ⅛-inch (3 mm) slices. Spray the beets with canola oil.
4. Working in batches, place half the beet slices in the fryer basket in a single layer. Cook until crispy and a little wrinkled, about 10 to 12 minutes. Pause the machine halfway through to shake the basket.
5. Transfer the beets to a platter and allow to cool. Sprinkle the sea salt over the chips. Serve with 1 cup of the dill sauce. (Refrigerate the remaining sauce for up to 3 days.)
TIP Don’t have time to soak the cashews for several hours? Place the cashews in a bowl and cover with boiling water, cover with plastic wrap, and let soak for 15 minutes.
TIP Use a crinkle-cut blade if you have one to give the chips fun ruffles.
NUTRITION PER 8 CHIPS:
TOTAL FAT 16g • SATURATED FAT 3g • CHOLESTEROL 0mg • SODIUM 413mg • CARBS 27g DIETARY FIBERS 6g • SUGARS 13g • PROTEIN 8g
Beet Chips