chefspencil: 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.

Homemade Baked Veggie Chips with 6 Yogurt Dips

A delicious, homemade alternative to your store-bought potato or veggie chips.

Course Appetizer, Snack

Cuisine International

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Author Razvan Stupar

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.