Homemade Baked Veggie Chips with 6 Yogurt Dips
A delicious, homemade alternative to your store-bought potato or veggie chips.
Ingredients
- 1 carrot
- 1 parsnip
- 1 red beetroot
- 1 sweet potato
- sea salt (optional)
Yogurt with sriracha sauce:
- 2 tbsp Greek yogurt
- 1 tsp sriracha
Yogurt with curry and cumin sauce:
- 2 tbsp Greek yogurt
- 1/2 tsp curry
- 1/4 tsp cumin
Yogurt with olive oil sauce:
- 2 tbsp Greek yogurt
- salt
- 1 tsp olive oil
Yogurt with dried tomatoes sauce:
- 2 tbsp yogurt
- 2 chopped dried tomatoes
Yogurt with pesto sauce:
- 2 tbsp Greek yogurt
- 2 tsp pesto
Tzatziki sauce:
- 2 tbsp Greek yogurt
- 1/2 small cucumber
- 1 twig of dill
- 1/4 garlic clove
- salt
- pepper
Instructions
How to Make the Vegetables Chips
- Clean the vegetables and slice thinly on the mandoline slicer (level 2 or 3, though the level might vary based on the model of slicers that you're using).
- Place the vegetables on a tray with baking paper, drizzle with a little olive oil and cook in the oven for 25-30 min at 140 °C (284 °F). You can add some sea salt, for extra flavor, though it's not mandatory.
How to Make the Yogurt Dips:
- Yogurt with sriracha: mix 2 tablespoons of yogurt with 1 teaspoon sriracha.
- Yogurt with curry and cumin: mix 2 tablespoons of yogurt with half a teaspoon of curry and a quarter teaspoon of cumin.
- Yogurt with olive oil: mix 2 tablespoons of yogurt with 1 teaspoon of olive oil and a pinch of salt.
- Yogurt with dried tomatoes: mix 2 tablespoons of yogurt with 2 pieces of dried, finely chopped tomatoes.
- Yogurt with pesto: mix 2 tablespoons of yogurt with 2 teaspoons of store-bough or homemade basil pesto.
- Tzatziki: mix 2 tablespoons of yogurt with half a small grated and squeezed cucumber, 1 sprig of dill, 1 quarter of a clove of crushed garlic, salt and pepper.
Enjoy!
Notes
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