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. Personally, I’ve been
How to Make Vegan Baked Beet Chips with Creamy Orange Dip
This easy Christmas or Thanksgiving app is surprisingly easy and healthy. All you need are the following ingredients:
- Beets
- Oil
- Rosemary
- Vegan Yogurt
- Vegan Chevre
- Orange
- Cumin
- Maple Syrup
- Salt and Pepper
You simply thinly slice the beets, bake them at a low heat so they don’t burn (those sugars are delicate!), and then let them cool. Then I puree together the ingredients for this easy plant based dip.
What’s the secret to getting these Baked Beet Chips CRISPY without frying?
SWEATING! Okay, so i know, i know that does not sound super appetizing or something you want to talk about at the Christmas or Thanksgiving party. But basically by adding 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.
How do I make the beet chips thin and crispy?
I DO recommend using a mandoline (#affiliate link) 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.
How do you make this vegan creamy orange dip without dairy?
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 vegan beet chips. Of course, you can also always serve the chips with whatever dip you want!
are these baked beet chips gluten free?
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.
can these veggie chips made ahead of time for the holidays?
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?
What are some other great holiday appetizer recipes that would be appropriate for Christmas or Thanksgiving?
Glad you asked! These beet chips would be amazing alongside some of these tasty appetizers.
Holiday Cranberry Meatballs with Gravy
Vegan Sweet Potato & Cranberry Mousse Bites
Healthy Holiday Appetizer Round Up
Baked Beet Chips with Creamy Orange Dip
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.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.
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