Vegan Beet Chips with Creamy Garlic Ranch Dip

Beet chips healthy oil free

Who doesn’t love indulging in a bag of potato chips? Light, crispy, and salty, they really do hit the spot! You really can’t just eat one… and once you’ve finished off the entire bag, you’re probably feeling a bit guilty. While delicious, potato chips are infamous for being loaded with fat, sodium, and calories!

Beet chips with ranch dip vegan

What if there was a chip that was just as tasty and satisfying, but healthy as well?

Beet chips healthy oil free

These homemade beet chips are baked in the oven and are also oil free! Beet chips are low in calories and have many health benefits! Beets have anti-cancer properties, fight inflammation and free radicals, and are high in fiber and nutrients. These chips pair very nicely with my vegan garlic ranch dip. Hope you enjoy both recipes 🙂

Vegan garlic ranch dip sauce

FOR THE BEET CHIPS:

Ingredients: (makes 3 servings)

3 large beets
salt, to taste

Instructions:

  1. Preheat oven to 400 F.
  2. Using a mandolin or food processor, slice beets less than 0.25 inches thick. If you do not have one of the mentioned kitchen tools, slice as thin as possible by hand.
  3. Line three baking sheets with tin foil or parchment paper and spread chips over sheets.
  4. Bake for 15 – 20 minutes, and then turn. Bake for an additional 10-15 minutes or until crispy and slightly browned.

FOR THE GARLIC RANCH DIP:

Ingredients:

¼ C almond yoghurt
½ block firm tofu
1 tsp mustard
juice of slightly less than ½ squeezed lemon
1 tsp Italian seasoning + more to taste
3 cloves garlic
¼ tsp salt
½ tsp maple syrup
2 tsp oil (optional)

Garlic closeup cloves

Instructions:

  1. Mix garlic and tofu in a food processor. Combine all ingredients in a blender and blend until smooth.  Serve with beet chips.

Nutritious and delicious, this healthy remake of the typical chip will satisfy even your strongest chip cravings!

beet chips with garlic ranch dairy free vegan

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Dana Unninayar

In high school, after watching the documentary Food Inc., I decided to become vegetarian. A year later, I took the next step and became fully vegan. I am currently studying immunology at McGill University. During my spare time, I train as a varsity athlete, play music at retirements homes and hospitals, and host the Instagram blog @montrealvegan. I love to experiment with new recipes and and amaze friends with dishes that leave them saying “I can’t believe it’s vegan”!

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