Vegetable crisps with avocado dip
- FOR THE CRISPS
- 2 large parsnips
- 2 large carrots
- 2 large sweet potatoes
- 2tbsp vegetable oil
- FOR THE DIP
- 1 avocado, peeled, destoned and cut into large chunks
- 1 clove garlic, crushed
- ½tsp ground cumin
- 60ml Asda Fat Free Greek Yogurt
Preheat the oven to 160C/140C Fan/Gas 3.
Peel, trim and thinly slice the vegetables. Sandwich a single layer of slices between 2 double layers of kitchen roll and press firmly to absorb any excess moisture. Repeat with fresh kitchen roll for all slices.
Put the veg in a bowl, add the oil and toss until very lightly coated.
Working in batches, spread slices in a single layer on 2 baking trays. Cook for 15-20 mins until turning brown at the edges. Repeat with the rest of the slices. Cool on a wire rack.
To make the avocado dip, purée the avocado, garlic, cumin and yogurt with a handheld blender, adding a splash of water to thin, if needed. Transfer to a small, lidded airtight container and chill. Serve with the vegetable crisps.