Homemade baked sweet potato and beet chips are a nutritious snack that’s fun enough for a party. Ramp up the flavor by serving them with creamy horseradish dip!
I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen.
In the beginning of January I’m always excited to recommit myself to healthy eating; a few weeks in I start to lose my resolve. I can’t help it – I love snacks! Plus, it seems like no matter how late I eat lunch, I’m always starving when I get home from work. If I don’t have a healthy option ready to go, I’m likely to eat whatever I can grab quickly.
So, let’s make a healthy snack! These baked sweet potato and beet chips are about as good as it gets. (I told you I’m obsessed with beets these days!) They’re made from thinly sliced root vegetables tossed in a little bit of olive oil, then baked until they’re super crisp. They take a little bit of time to make, but they keep for a few days so you can make a batch on the weekend and have them ready to go all week.
The earthy, sweet flavor of the vegetables give these chips a ton of flavor, but what good are chips without dip? I like the match the sweet chips with spicy dip. This horseradish dip has a great kick, but the creamy base keeps it tame.
I use GO VEGGIE classic plain cream cheese for the base of this dip. It’s made with coconut and has 25% less saturated fat than traditional cream cheese, so you won’t feel like you’re abandoning your healthy new year’s resolutions. Plus its super creamy, smooth base is perfect for dip!
The dip itself is really simple: the cream cheese and a splash of nondairy milk, plus lots and lots of freshly grated horseradish and a glug of vinegar. I also like to add some fresh herbs, like parsley and chives, to give it even more flavor.