Beet Chips with Creamy Goat Cheese Dip

Circle B Kitchen

2 or 3 medium beets, sliced thin on a mandolin

Olive oil spray

Kosher or sea salt

Fresh cracked pepper

Preheat oven to 325 degrees

Line 2 or 3 baking sheets with parchment paper and spray the parchment paper with olive oil spray. Place the sliced beets on the parchment paper.

Spray the beets with olive oil cooking spray and sprinkle with kosher or sea salt and freshly cracked black pepper.

Bake for about 45 minutes, rotating the sheets halfway through the baking time and removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

Creamy Goat Cheese Dip

I used my Tuscan Herb Salt to season this dip, but if you don’t have Tuscan Herb Salt, you can use any combination of herbs or even ranch dressing to flavor this. In a pinch, just a little salt and pepper will still make a nice dip.

3 tablespoons softened goat cheese

3 tablespoons sour cream

1-2 teaspoons Tuscan Herb Salt (see headnote)

Mix dip ingredients together until well blended and chill until ready to serve.