Rainbow Vegetable Chips With Harissa Yoghurt Dip
These healthy chips will have you coming back for seconds.
Proudly supported by 
Tips - Chips can be stored in an airtight container for 2-3 days, but they will lose some of their crunch. Use even-sized vegetables so the chip sizes match well. Vegetables could also be cut into wedges but increase roasting time
Ingredients
1 medium parsnip
1 medium swede
1 medium beetroot
1 medium sweet potato
1 medium potato
¼ cup (60ml) extra virgin olive oil
Zest of ½ orange
¼ cup (60ml) fresh orange juice
1 tablespoon chopped thyme or rosemary
½ teaspoon sea salt
Harissa Yoghourt Dip
(makes approx. ⅔ cup)
½ cup (125g) Jalna Greek Yoghourt
1½ teaspoons harissa paste
2 teaspoons honey or rice
malt syrup, or to taste
1 ½ tablespoons lemon juice
Pinch salt
Method
-
Preheat oven to 200 C/180C fan forced. Line two baking trays with baking paper.
-
Using a sharp knife or mandoline, slice all vegetables into thin, even rounds, about2mm thick. Mix the oil, orange zest, juice, thyme and salt in a large bowl. Add the potatoes, parsnips and swedes and toss to coat well.
-
Spread in a single layer on one baking tray. Repeat the process with the beetroot and sweet potato, placing them on the other baking tray.
-
Bake the beetroot and sweet potato for about 25 minutes and the potato, parsnip and swede chips for about 15 minutes, or until golden.
-
Remove from the oven and transfer to wire racks to cool.
-
To make the Harissa Yoghourt Dip, place all ingredients in a bowl & mix to combine.This is an edited recipe extract provided by Jalna.
