Vegetable chips with chimichurri and yoghurt dip
Snacks, light meals

Vegetable chips with chimichurri and yoghurt dip

Serves: 8 (As a snack)
Time to make: 1 hr 5 mins
( Hands-on time: 30 mins )
Total cost: $ 10.40 / $ 1.30 per serve

(at time of publication)


Ingredients

  • Spicy parsnip chips
  • 2 parsnips (200g), cut in thin sticks
  • 1/4 teaspoon chilli flakes
  • 1/2 teaspoon ground coriander
  • 2 teaspoons maple syrup
  • spray olive oil
  • sprinkling salt (up to 1/4 teaspoon)
  • Kumara chips
  • 1 kumara (250g), skin on, thinly sliced
  • oil spray
  • 2 tablespoons white wine vinegar
  • sprinkling salt (up to 1/4 teaspoon)
  • Beetroot and thyme chips
  • 2 beetroot (350g), skin on, thinly sliced
  • oil spray
  • 6 sprigs thyme leaves
  • freshly ground black pepper
  • sprinkling salt (up to 1/4 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
  • 1/3 cup water
  • 1/4 cup chopped parsley
  • 1/4 cup chopped coriander
  • Yoghurt dip
  • 3/4 cup low-fat natural yoghurt
  • 1 small cucumber, diced
  • 2 cloves garlic, crushed
  • 1/3 cup chopped fresh mint

  • Instructions

    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.

    Nutrition Info (per serve)

      • Kilojoules 600kJ

      • Calories 144cal

      • Protein 4g

      • Total fat 6g

      • Saturated fat 1g

      • Carbohydrates 15g

      • Sugars 9g

      • Dietary fibre 3g

      • Sodium 260mg

      • Calcium 110mg

      • Iron 1mg

    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.

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    Author: Sarah Swain - Food writer, stylist and recipe creator
    Photographer: Melanie Jenkins
    First published: Feb 2016

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