Crunchy Veggie Chips with Dip
Ingredients
- 1 beetroot
- 1 sweet potato
- 1 potato
- Avocado oil
- Salt
Dip
- 1 tub vegan cream cheese (225g)
- 3 tablespoons chopped parsley
- 3 tablespoons chopped chives
- 1 small clove garlic, minced
- Squeeze of lemon
- Salt and pepper
Preparation
Gather your veggies; if organic, scrub and leave skins on; if non-organic, peel them.
Cut the veggies into thin, even circles using a sharp knife or mandolin.
Toss the veggie discs in avocado oil and a little salt to coat them well, then place in a single layer on baking trays lined with paper.
Roast in the oven at 325°F or 160°C; after 10 minutes, turn them and continue cooking until they turn golden.
Remove the chips that are done and continue cooking the rest.
Be careful not to burn them; they should be golden but not burnt.
Once all chips are removed, turn off the oven and put them back inside to cool and become crunchy.
Mix the dip ingredients together and serve alongside the chips.
