Beet & Kohlrabi Chips with Ranch-Style Dip (Vegan)
Confession. I have a weakness for chips and dip. I always have and probably always will. However, not willing to part with my love for crunchy dippy things, I’ve upgraded the bag of salt n vinegar chips and french onion dip to more healthy options that don’t cling to your hips and thighs. I’m talking about veggie chips in all kinds of varieties, cooked in healthy oils and served with a side of dip that tastes better than anything that comes in a prepackaged plastic bowl.
Check out these beet and kohlrabi chips. I was inspired by a Kohlrabi Chip Recipe I saw on Dishing Up the Dirt a few months back, and had to give it a try. Although I’ve eaten kohlrabi in salads, I never would have thought to use them for making chips. The recipe looked so inviting, I couldn’t resist.
Not as sharp to the bite as a turnip, Kohlrabi is much more mild with a “mustardy” cabbage flavor. Its crispy texture is similar to jicama or a potato, making it perfect for chips. Once you get the leaves and stems off the kohlrabi, it actually resembles something you can slice and dice. Since I had a few beets on hand, I decided to add them to the mix as well.
When it comes to making chips, I rely on my Mandoline Slicer. After a little practice, I’m able to slice all kinds of vegetables like a pro. In order to ensure your chips turn crispy, you’re going to need to slice super thin pieces, like almost paper thin. The thicker the slices, the more chewy your chips will be. If you don’t mind chewy, then go for the thicker slices.
I thoroughly loved this recipe and plan on making many more versions of “chips and dip.” Do you have any favorites you’d like to share? If so, I’d love to hear about it in the comments section below. And as always, if you decide to recreate this recipe or add your own twist, remember to tag @yogitrition so I can see what you create!