Recipes
Vegetable crisps with avocado dip
Delicious root vegetable crisps baked to perfection. Get ready to dunk!
Delicious root vegetable crisps baked to perfection. Get ready to dunk!
(4 votes)
Cook: 1 Hour 30 Mins
Serves: 6
Price: 33p per serving
Nutritional Information
Each 192g serving contains
Energy
852kj
204kcal
852kj
204kcal
10%
Fat
9.6g
9.6g
Med
14%
14%
Saturates
1.5g
1.5g
Med
8%
8%
Sugars
9.2g
9.2g
Med
10%
10%
Salt
0.12g
0.12g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
444kj/106kcal
Typical energy values per 100g:
444kj/106kcal
Ingredients
2 large parsnips
2 large carrots
2 large sweet potatoes
2tbsp vegetable oil
1 avocado, peeled, destoned and cut into large chunks
1 clove garlic, crushed
½tsp ground cumin
60ml Asda Fat Free Greek Yogurt
Method
1
Preheat the oven to 160C/140C Fan/Gas 3.
2
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.
3
Put the veg in a bowl, add the oil and toss until very lightly coated.
4
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.
5
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.