Beet Chips

Beet Chips

Since living here in Lviv, I’ve been eager to try out some Ukrainian recipes. However, traditional ones intimidate me, by been either too labour-intensive (I’m looking at you, perogies, aka varenyky), or unhealthy. Since the idea of slaving away all day over a batch of potato varenyky or grating infinite pounds of beets for borscht doesn’t appeal to me, I decided to create my own easy and healthy Ukrainian-inspired recipe. Enter my new obsession: beet chips. I’ve taken what are probably two of the most common ingredients in Ukrainian cuisine, beets and fresh dill, and combined them to make a delicious yet healthy snack. Whenever a salty + crunchy craving hits, I opt for this MUCH better alternative to kale chips. They’re like the real thing! Here’s how I make them:


3 beets per serving (these buggers shrink a lot)
Fresh dill (3-4 tbsp, per serving)
Olive Oil
Tools: Vegetable peeler + mandoline slicer OR a really good sharp knife

Needed for Beet Chips |


1. Peel all beets, and trim off top and bottom.
Step 1_Peel Beets Beet Chips |

2.  Slice beets super thinly, using either a mandoline, a vegetable peeler or a really sharp knife. Preheat oven to 180°C or 350°F.

3.  Toss slices with 2 tbsp olive oil and salt. Ensure each slice is coated in oil, and if not, add more. Roughly chop dill, sprinkle evenly onto beets and mix briefly again.
Step 3_Toss in

4. Place beets on a baking tray lined with parchment paper, in one layer (i.e. no overlaps).

5. Bake in middle rack of oven for 15 mins. Turn baking tray around, and bake for an additional 15-20 mins, until beets are crisp. Be careful not to overbake, or chips will burn.

6. Let cool, sprinkle with additional fresh dill, and enjoy!

Pair with Prosecco

Beet Chips Bowl

Beet Chips |