Go Back
+ servings
Print Recipe
0 from 0 votes

Beet Chips with Tzatziki Dipping Sauce

Replace your bag of greasy potato chips with these fun and delicious beet chips and you'll never go back.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Condiment, Snack
Cuisine: American
Keyword: Low-Carb, Vegetarian
Servings: 4 people
Calories: 170kcal
Author: SkinnyMs.



  • 4 beets red and golden, medium
  • 2 teaspoons kosher or sea salt to taste
  • 1/4 teaspoon rosemary fresh, chopped
  • 1/8 teaspoon garlic powder
  • 2 tablespoons extra virgin olive oil

Tzatziki Dip

  • 1/4 cup cucumber shredded
  • 1 cup Greek yogurt
  • 2 garlic cloves smashed and minced
  • 1 tablespoon dill dry
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon kosher or sea salt


  • Preheat oven to 450 degrees F.
  • Peel beets and slice 1/8-inch thick. In a small bowl, combine salt, rosemary and garlic powder.
  • Gently toss beets with the olive oil and salt mixture. Line cooking sheet with parchment paper and lightly mist with nonstick cooking spray. Arrange beets on the sheet so they are not overlapping or touching.
  • Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature and store in an airtight container.

Tzatziki Dip

  • Squeeze as much water from the shredded cucumber as possible. Combine cucumber, Greek yogurt, garlic, dill, olive oil, and salt in bowl. Stir until combined and refrigerate until ready to serve.


Serving: 0.25of recipe | Calories: 170kcal | Carbohydrates: 9g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 400mg | Fiber: 1g | Sugar: 6g |
SmartPoints (Freestyle): 5