Beet Chips and Dip

I know what you're thinking but just trust me on this one. I've never been shy about my love affair with beets. Beet latkes, borscht, beet juice, raw beets...okay, I'll stop. I'm always looking for new ways to cook with beets so you can imagine my delight when I came across a recipe for beet chips. I totally understand if you just cringed. I've been witness to more than a few recipes where the author tries to convince you that a take on something healthy is actually good, when really you never imagined that it could be possible. These beet chips and horseradish dip from Tofu For Two will restore your faith in that which is healthy. Don't get me wrong, I think regular chips and dip are some of the best things on earth. However, I am here to promise you that even if you are not a die hard beet fan, you'll probably still like, no love these beet chips.

RECIPE coutresy of Tofu For Two:

Chips:
2 medium-sized beets, peeled and thinly sliced
olive oil (from a spray bottle)
salt to taste

Peel the beets and slice them very thinly with a cheese-cutter. Cover a baking sheet with parchment paper and spray a thin layer of olive oil over the paper - you can also brush the paper with a little oil as well.

Arrange the beet slices on the baking sheet, snugly but not overlapping. Spray them with some more olive oil. Bake them in a preheated oven at 100 degrees Celsius for 35 minutes, flip the chips and bake for 40 minutes more. Check on them every 10 minutes or so just to make sure they aren't charring. After baking, salt the chips and let them cool on a rack for 15 minutes before digging in.

Horseradish Dip:
3/4 cup plain, unsweetened yogurt
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon finely grated horseradish
chives for garnish

Mix all the ingredients and refrigerate the dip while the chips are in the oven. Sprinkle with the chives right before serving.