Description
Baked Vegetable Chips are very easily made in your very own oven. Peel, slice, and bake. Eat. Enjoy with a tangy tahini dip.
Ingredients
Scale
- 2 Beetroot
- 2 Large Carrot
- 2 Sweet Potatoes (any variety)
- 2 tablespoon Olive Oil
- pinch of Salt & Pepper
- Optional Veggies: Parsnip, pumpkin
Tahini Dip
- 1 tablespoon Tahini
- ½ teaspoon Raw Honey
- Juice of half a Lemon
- 1 tablespoon Water
- salt and pepper
Instructions
- Pre-heat oven to 150C (300F).
- Peel the skin of the vegetables and slice them using peeler or mandoline. Place each vegetable in separate bowls and coat them in ½ tablespoon Olive Oil and salt & pepper.
- Layer the sliced vegetables on baking trays, make sure the slices do not overlap one another.
- Bake the vegetables for 10-12 minutes until the edges of the chips are just starting to turn golden brown. Take note of the tray on the 1st rack, it can get burnt fast.
- Serve immediately or store in airtight container after they have cooled down. Sweet Potatoes can remain crispy for 1 day. Carrot and beetroot will turn slightly soggy after a few hours.
Tahini Dip
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side