Description
Crispy baked veggie chips are incredibly easy to make. Serve with a bright, tangy tahini dip for a perfect snack.
Ingredients
Scale
- 2 (454 g) Beetroot
- 2 (227 g) Large Carrot
- 2 (454 g) Sweet Potatoes
- 2 tablespoon Olive Oil
- pinch of Salt & Pepper
- Parsnip
- pumpkin
- 1 tablespoon Tahini
- 1/2 teaspoon Raw Honey
- Juice of half a Lemon
- 1 tablespoon Water
- salt and pepper
Instructions
- Preheat oven to 300°F (150°C).
- Peel and slice the vegetables using a peeler or mandoline. Place each vegetable in a separate bowl and coat with ½ tablespoon of olive oil, salt, and pepper.
- Layer the sliced vegetables on baking trays, ensuring the slices do not overlap.
- Bake the vegetables for 10-12 minutes, or until the edges are golden brown. Monitor the tray on the first rack closely, as it may burn quickly.
- Serve immediately or store in an airtight container after cooling. Sweet potatoes will remain crispy for 1 day; carrots and beetroot may become slightly soggy after a few hours.
- Tahini Dip
Notes
- For even cooking, arrange vegetable slices in a single layer and avoid overcrowding the baking sheets.
- To prevent sticking, line baking sheets with parchment paper.
- Adjust baking time depending on the thickness of your vegetable slices; thinner slices will cook faster.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 3