Vegetable-crisps-with-avocado-dip

Vegetable crisps with avocado dip

Delicious root vegetable crisps baked to perfection. Get ready to dunk!

By , 17 July 2018

(1 vote)

Vegetable crisps with avocado dip
  • Cook: 1 Hour 30 Mins
    plus cooling

  • Serves: 6

  • Price: 33p per serving

Nutritional Info
Each 192g serving contains
  • Energy

    852KJ

    204KCAL

    10%
  • Fat

    9.6g

    med

    14%
  • Saturates

    1.5g

    low

    8%
  • Sugars

    9.2g

    low

    10%
  • Salt

    0.12g

    low

    2%
of your reference intake.
Typical energy values per 100g: 444kJ/106kcal.
Ingredients
  • 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
Method
  • 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.