Beet Chips with Dill and Horseradish Créme Fraiche

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sliced beets

Dill and horseradish are a classic and time-honored combination, and the addition of crème fraiche brings all the flavors together. Try to use a variety of beets for this recipe, including golden and Chioggia, which results in an especially colorful presentation.


Beet Chips with Dill and Horseradish Créme Fraiche

  • Author: Kathleen Korb
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: California


  • 6 fresh dill sprigs
  • Canola oil for pan-frying
  • 6 to 8 small beets, variety of colors
  • 1/2 cup crème fraiche
  • 1 tablespoon prepared horseradish
  • Lemon juice
  • Fleur de sel
  • Fresh ground pepper


  1. Heat 3/4 inch canola oil in a frying pan. Fry dill sprigs approximately 30 seconds, or until crisp, and drain on a paper towel.
  2. Just before frying, slice beets as thinly as possible with a mandoline. Keep the different colors of beets separated. Start with the golden beets, working your way up to the most vibrant red beets. Fry in a single layer, turning midway through, less than a minute total.
  3. Drain the fried beets on paper towels, and sprinkle with sea salt and fried dill.
  4. Combine the crème fraiche with horseradish and a squeeze of lemon juice, and thin with a bit of milk, if necessary. Season with salt and pepper.
  5. Serve the crispy beets with the crème fraiche dip on the side.


  • Serving Size: 4

Keywords: beet chips Dill Horseradish Créme Fraiche