Homemade Veggie Chips with 6 Yogurt Dips
If you’re looking for a healthy and flavorful snack, these homemade baked vegetable chips with yogurt sauces are just perfect! This recipe combines a variety of colorful and tasty vegetables, including carrots, parsnips, beetroot, and sweet potato, sliced thin and roasted to crispy perfection in the oven.
Serve these tasty and nutritious chips as a snack or appetizer, or as a fun and colorful addition to your next party platter. They’re sure to be a hit with everyone, from kids to adults, and are a perfect alternative to greasy and calorie-laden potato 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 olive oil sauce:
- 2 tbsp Greek yogurt
- salt
- 1 tsp olive oil
Yogurt with dried tomatoes sauce:
- 2 tbsp yogurt
- 2 chopped dried tomatoes
Tzatziki sauce:
- 2 tbsp Greek yogurt
- 1/2 small cucumber
- 1 twig of dill
- 1/4 garlic clove
- salt
- pepper
How to Make the Vegetables Chips
- 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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- Who: Yogurt
