Jewel-hued sweet potato chips and beet chips partner up with a creamy cheese dip.
Vegetable chips are simple and inexpensive to make at home, and they require little hands-on time to make. More importantly, they are loaded with flavor! Two of my favorites are red beet chips and sweet potato chips. Both are sweet, pleasantly earthy and charmingly jewel-toned.
During the entertaining season, I like to serve crispy baked veggie chips with a creamy queso dip. The recipe below calls for just a hint of ground cumin — which is barely detectable but gives it a certain je ne sais quoi.
- 2 medium sweet potatoes
- 4 medium red beets
- 1 tablespoon olive oil, divided use
- 1 teaspoon sea salt, divided use
- Preheat the oven to 375 degrees F and move the baking racks as close to the center as the oven will allow. Use a mandoline or sharp knife to cut the sweet potatoes into thin slices. Move the sweet potato slices to a medium bowl, drizzle them with 1/2 tablespoon of olive oil, sprinkle them with 1/2 teaspoon of salt and toss to coat. Spread the sweet potato slices in a single layer on a large baking sheet (work in batches as needed). Peel the beets and repeat the process with them, spreading on a separate baking sheet.
- Move the baking sheets to the oven and flip the chips with tongs around the 15-minute mark. (If the racks are not very close to the center, also rotate the baking sheets at this time.) Bake until the chips are dry and just beginning to brown in some spots — for 25 to 40 minutes, depending on how thinly they are sliced.
- Turn off the oven but do not pull out the baking sheets. Leave the chips in the oven until they are fully cooled — this step is what makes the chips crispy. The chips are crispiest when served the same day.
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup whole milk
- 1 cup grated Monterey Jack cheese
- 1/4 teaspoon ground cumin
- In a medium saucepan over medium heat, melt the butter. Add the flour and stir to combine, then cook for two minutes (you want to cook the flour but not brown the mixture). Slowly pour in the milk, stirring constantly. Continue to cook, stirring often, until the mixture is thick enough to coat the back of a spoon.
- Add the cheese and stir until melted and smooth. Remove the saucepan from the heat, add the cumin and stir to combine. Serve warm or at room temperature.