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🍽️ Crispy Beetroot Chips with Herb Quark Dip

287 kcal · 30 min · 4 servings

Ingredients

• 3 beetroot
• 3 tbsp olive oil
• salt
• 2 sprigs basil
• 2 sprigs parsley
• 0.5 bunch chives (à 10 g)
• 250 g quark
• 350 g yogurt with cream
• 1 tbsp lemon juice
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 160 degrees Celsius. Use the fan setting (150 degrees Celsius) or gas mark 2.
2. 2. Peel the beetroot.
3. 3. Slice the beetroot into very thin rounds or use a slicer.
4. 4. Line a baking tray with baking paper.
5. 5. Arrange the slices side by side on the tray. Make sure they do not overlap.
6. 6. Lightly brush the slices with olive oil.
7. 7. Season the slices with a little salt.
8. 8. Place the tray in the oven.
9. 9. Bake the chips for about 30 to 40 minutes.
10. 10. Check the chips regularly to see how they are doing.
11. 11. Swap the trays in the oven if necessary.
12. 12. Remove the chips as soon as they are crispy.
13. 13. Wash the fresh herbs under running water.
14. 14. Shake the herbs dry.
15. 15. Pluck the leaves off the stems.
16. 16. Finely chop the herbs.
17. 17. Mix the quark with the yogurt.
18. 18. Fold the chopped herbs into the quark mixture.
19. 19. Add some lemon juice.
20. 20. Season the dip mixture with salt and pepper.
21. 21. Transfer the dip mixture into a bowl.
22. 22. Serve the chips together with the dip.
23. 23. Garnish the bowl with a few chips if you like.

Nutrition per serving

• kcal: 287
• Protein: 12 g · Fett/Fat: 20 g · Carbs: 15 g