Beetroot chips with sweet potato dip
Crispy beetroot chips with a vegetable dip
Beetroot chips with sweet potato dip are a vegan homemade snack. Healthier than store-bought potato chips and just as moreish in flavour.
Beetroot and sweet potato are currently in season in Australia so it is an ideal time to make this recipe.
The finished dish is colourful and appetising. The beetroot turns wonderful shades of purple when it is sliced and baked. The chips look even more vibrant when placed next to the orange-coloured sweet potato dip.
The main ingredients you need to make this recipe are a large beetroot, some sweet potato, olive oil and fresh herbs. The result is crisp shards of crunchy beetroot and a flavoursome vegetable-based dip.
These homemade beetroot chips are simply made by slicing fresh beetroot, coating the slices in oil and baking them in the oven.
Steps to make an easy sweet potato dip:
- Fry garlic and sweet potato
- Add vegetable stock & cook until sweet potato is soft
- Cool then purée the mixture
- Add fresh herbs to the dip before serving
Baked rather than fried
Normally, potato chips bought from a shop have been deep-fried and therefore they can contain a lot of calories.
In my recipe, I thinly slice fresh beetroot, coat the slices with a small amount of olive oil and bake them in the oven until crisp. This oven-baked method creates chips that are better for you while retaining a great texture and taste.
You should make beetroot chips with sweet potato dip because they are:
- A delicious crispy snack that is suitable for vegans.
- Seasonal – beetroots and sweet potato are now in season (winter).
- Budget-friendly – make this recipe using inexpensive vegetables that are in season.
- Healthier than store-bought potato chips and dip. Baked rather than fried chips with a vegetable-based dip.
- Gluten-free and dairy-free – as this recipe is mostly made from vegetables it is naturally free of gluten and dairy.
Beetroot chips with sweet potato dip’s main ingredients:
- Sweet potato
- Extra virgin olive oil
- Fresh rosemary
- Fresh parsley
Tips for busy cooks
I use a mandoline slicer to cut the beetroot into ultra-thin chips. Alternatively, you can use a food processor with a slicing attachment or a sharp knife.
You can use whichever herbs you like to flavour the chips. I use fresh rosemary but sage or thyme would also go well with the beetroot.
Flavour the sweet potato dip with any green herb that you prefer. I use parsley but fresh basil or coriander would also taste great.
Make this recipe in advance. Keep the sweet potato dip in a covered container in the fridge. Store the baked beetroot chips in an airtight container. Re-crisp the chips for a minute on a baking tray in a preheated oven before serving.
- Snack – serve some beetroot chips and dip as a light snack.
- Starter – these chips and dip are great to serve as a small entrée.
- With drinks – ideal accompaniment to a pre-dinner drink.
A vegan-friendly snack
Beetroot chips with sweet potato dip are a colourful vegan snack. Made mainly from vegetables, this recipe is full of natural flavour.
Eat them as a snack or with a glass of wine – either way they will satisfy your cravings for something crispy and salty.
Did you eat these homemade beetroot chips with a drink or on their own?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Looking for more vegan recipes to make? Try these:
- Vegan risotto cakes with pumpkin sauce
- Sesame tofu salad with satay dressing
- Vegan arancini with zucchini hummus
More vegetarian recipes that contain beetroot:
Beetroot chips with sweet potato dip
Sweet potato dip
- 2 tsp extra virgin olive oil (reserve 1 tsp for beetroot chips)
- 2 garlic cloves peeled & crushed
- 300 g sweet potatoes peeled & diced
- 80 ml vegetable stock vegan
- Salt and pepper
- 1 tbsp fresh parsley chopped
- 1 large beetroot (approx. 300g) peeled
- ½ tsp sea salt ground
- ½ tbsp fresh rosemary chopped
Preheat the oven to 190°C fan. Line three to four large baking trays with greaseproof paper.
Make the sweet potato dip by heating 1 tsp of oil in a saucepan on a medium heat. Add the garlic and sweet potato. Stir and fry for 5 minutes. Add the vegetable stock, salt, pepper and stir and cover. Simmer for 15 - 20 minutes or until the sweet potato is soft. Remove from heat and allow to cool.
When the sweet potato is cool, use a stick blender or food processor to purée the mixture until it is smooth. Stir through fresh parsley, cover and refrigerate the dip while you make the beetroot chips.
Beetroot chips - using a mandoline, food processor or knife, cut the beetroot into very thin slices. Put the beetroot slices into a bowl; add 1 tsp of oil, sea salt and the rosemary. Mix with a spoon until all the beetroot is evenly coated with oil.
Arrange the beetroot slices in one layer on each of the lined baking trays, making sure that the slices don’t overlap each other. Bake the beetroot in the oven for 12 - 15 minutes. Keep checking them to make sure that they don’t burn. Remove from the oven and carefully transfer the beetroot slices to a wire rack. *see Recipe Notes
To serve (cold) - put some of the sweet potato dip in a small bowl and surround it with beetroot chips. Eat straightaway as the chips can go soggy if left out too long.
*Sweet potato dip - this recipe makes approximately 250g of dip.
*Beetroot chips - depending on how thinly you slice your beetroot, your beetroot chips may be very delicate once baked. Use a metal spatula to carefully transfer the cooked chips from the baking trays to the wire rack. You can re-crisp the chips in a preheated oven for a minute or so if they go soggy.