Vegetable chips with chimichurri and yoghurt dip

Serves: 8 (As a snack)

Time to make: 1 hr 5 mins

Hands-on time: 30 mins

Ingredients

Spicy parsnip chips
2 parsnips (200g), cut in thin sticks
¼ teaspoon chilli flakes
½ teaspoon ground coriandercilantroX
2 teaspoons maple syrup
spray olive oil
sprinkling salt (up to ¼ teaspoon)
KumaraSweet-potatoX chips
1 kumarasweet-potatoX (250g), skin on, thinly sliced
spray oil
2 tablespoons white wine vinegar
sprinkling salt (up to ¼ teaspoon)
BeetrootBeetsX and thyme chips
2 beetrootbeetsX (350g), skin on, thinly sliced
spray oil
6 sprigs thyme leaves
freshly ground black pepper
sprinkling salt (up to ¼ teaspoon)
Chimichurri dip
1 teaspoon chilli flakes
1 shallot, very finely chopped
1 green chilli, very finely chopped
2 tablespoons olive oil
3 tablespoons red wine vinegar
⅓ cup water
¼ cup chopped parsley
¼ cup chopped coriandercilantroX
Yoghurt dip
¾ cup low-fat plain yoghurt
1 small cucumber, diced
2 cloves garlic, crushed
⅓ cup chopped fresh mint

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Instructions

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1 Heat oven to 150°C. Cover trays with greaseproof paper.

2 Toss vegetables with their chosen flavourings, except the salt. Lay on the baking sheets in single layers. Spray with oil.

3 Bake for about 35 minutes, or until crisp, turning halfway.

4 Meanwhile prepare the dips by mixing all the ingredients.

5 Once cooked arrange chips on serving dishes, sprinkled with salt. Serve immediately with the dips.

Variations

Make it gluten free: Check ground spices are gluten free.

HFG tip

The dip can be kept in the fridge for a few days but the vege chips are best eaten straight after cooking, while still crisp.

Nutrition Info (per serve)

Calories 144 cal

Kilojoules 600 kJ

Protein 4 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 9 g

Dietary fibre 3 g

Sodium 260 mg

Calcium 110 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.