Beetroot Chips

Ingredients

• 3 beetroot
• 3 tbsp olive oil
• Salt
• 2 sprigs Basil
• 2 sprigs parsley
• 0.5 bunch chives (10 g)
• 250 g quark
• 350 g sour cream yogurt
• 1 tbsp Lemon Juice
• black pepper (ground)

Instructions

1. 1.

   Preheat the oven to 160°C fan‑forced or 150°C gas level 2. Peel the beetroot and slice it thinly or use a mandoline. Arrange the slices side by side on a baking sheet lined with parchment paper, ensuring they do not overlap. Drizzle the beetroot chips with olive oil and lightly season with salt.

2. 2.

   Bake the beetroot chips in the oven for about 30–40 minutes, checking regularly, swapping trays if necessary, and removing chips that are already crisp earlier.

3. 3.

   Meanwhile, wash the herbs, shake off excess water, pluck the leaves from the stems, and finely chop them. Mix the quark with the yogurt, chopped herbs, and lemon juice. Season with salt and pepper to taste. Transfer the mixture to a bowl and serve alongside the beetroot chips, garnishing with a few extra chips if desired.