These Vegan Baked Beet Chips with Creamy Orange Dip are an easy Holiday appetizer that are plant based, gluten free, and all natural! Perfect for Thanksgiving or Christmas!
The holidays are coming, and that means a lot of us are trying to come up with a holiday menu that will please the masses. Not only are these beet chips super aesthetically pleasing for the fall season, but they’re also a great nutrient-packed, vegan option to offer to guests. They have the perfect crunch factor everyone looks for in a chip and by pairing it with a creamy orange dip, it’s a guaranteed way to earn bragging rights for bringing the best appetizer this Thanksgiving.
Table of contents
Why This Recipe Works
These beet chips are the perfect appetizer to add to your Thanksgiving menu. I love them because are:
- The recipe requires minimal ingredients
- They’re plant-based
- They’re gluten-free
- The beet chips are colorful and appealing to the eye!
Key Ingredients
- Beets – For this recipe, I use an assortment of beets including golden, candy cane beets, and regular red beets. But you can use whatever beets are available to you!
- Rosemary – I use fresh rosemary for topping and additional depth of flavour, but dried rosemary will also work.
- Creamy Orange Dip – to make the creamy orange dip I combine soft cheese and yogurt (both vegan of course) for creaminess as well as orange juice and orange zest for citrusy flavour. The maple syrup and cumin is added for an extra flavour boost to make this beet chips recipe extra festive.
How to Make This Recipe
Step 1: In a small food processor, puree together the vegan cheese, yogurt, orange juice, zest, cumin, maple and a pinch each of salt and pepper, to taste.
Step 2: Preheat oven to 300 F and prepare two baking sheets lined with parchment paper.
Step 3: Divide the different coloured beets into bowls and add the oil and a generous pinch of salt. Allow them to sit for 15 minutes to draw out the moisture, then spin them in a salad spinner to remove the excess moisture.
Step 4: Lay the chips on a baking sheets prepared with a piece of parchment paper. Sprinkle with rosemary and bake for about 50-65 minutes on the middle rack or until crisp. It’s best to move the baking sheet around for even cooking half way through. Remove from the oven and sprinkle with fleur de sel while still hot.
Step 5: Allow to cool completely on a cooling rack before transferring to an air tight container. These will store in at room temperature for up to 2 weeks.
Step 6: Serve with a ramekin of the vegan dipping sauce.
Expert Tips
Bake these beet chips at a low heat so they don’t burn (those sugars are delicate!), and then let them cool.
I would also recommend using a mandoline which will help you get the beet slices super thin so the chips crisp up. However, if you don’t have one and don’t want to buy one, you can also use a really sharp knife.
When and if they are available, I like to make this recipe using assorted beets like golden, candy cane, and red beets for extra colour and fun. But if they aren’t available and you only have access to one or the other, then use what you can.
Recipe FAQs
I used a dairy free creamy chevre-like cheese and a soy based yogurt, but any vegan yogurt and soft cheese will work. This would also be delicious with a vegan cream cheese! I love the combination of chevre, orange and beets, so this dip goes beautifully with these beet chips. Of course, you can also always serve the chips with whatever dip you want!
I add a little bit of salt to the thinly sliced beets (along with the oil), the excess moisture in the beets get drawn out so that your beet chips can crisp up before their sugars burn. I use the same technique when I make zucchini noodle recipes and butternut squash noodle recipes. I also have used it for my zucchini lasagna pinwheels which are the bomb dot com.
Yes! Making chips out of beets is a great alternative to pita chips or other snacks which may contain gluten for your holiday guests who are gluten free.
These beet chips can last in an air tight container (once they are FULLY cool) for about 2 weeks. The creamy orange dip will last about 4 days in the fridge. YAY for make ahead holiday recipes!
More Recipes You Might Like
If you liked these beet chips, then you might also like these recipes on the blog.
- Holiday Dippers for Hummus
- Holiday Cranberry Meatballs with Gravy
- Crispy Tofu with Orange Sauce
- Vegan Sweet Potato & Cranberry Mousse Bites
- Healthy Holiday Appetizer Round Up
Have you tried making these beet chips for the holidays? Let me know your thoughts down in the comments!
Beet Chips (Easy Vegan Appetizer)
Ingredients
Dip
- 3 tbsp vegan soft “chevre” like cheese
- 1/4 cup vegan plain yogurt
- 1 tbsp orange juice
- 2 tsp orange zest
- 1 tsp maple syrup or to taste
- 1/4 tsp cumin
- salt and pepper to taste
Beet Chips
- 1 lb assorted beets thinly sliced on a madolline 1/16″ each
- Sea salt
- 3 tbsp extra virgin olive oil
- 2 tsp finely minced fresh rosemary
- Fleur de sel
Instructions
- In a small food processor, puree together the vegan cheese, yogurt, orange juice, zest, cumin, maple and a pinch each of salt and pepper, to taste.
- Preheat oven to 300 F and prepare two baking sheets lined with parchment paper.
- Divide the different coloured beets into bowls and add the oil and a generous pinch of salt. Allow them to sit for 15 minutes to draw out the moisture, then spin them in a salad spinner to remove the excess moisture.
- Lay the chips on a baking sheets prepared with a piece of parchment paper. Sprinkle with rosemary and bake for about 50-65 minutes on the middle rack or until crisp. It’s best to move the baking sheet around for even cooking half way through. Remove from the oven and sprinkle with fleur de sel while still hot.
- Allow to cool completely on a cooling rack before transferring to an air tight container. These will store in at room temperature for up to 2 weeks.
- Serve with a ramekin of the vegan dipping sauce.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
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