Baked Root Veggie Chips & Creamy Parsley Sauce
Ok So7 Ladies!!! Need a snack? We are working on the maintenance & up keep of our energy, so the sodas, candies, and sugar filled bars won't do it during our days. Here's the Recipe for Baked Root Veggie Chips & Creamy Parsley Sauce. Ingredients:
For the Buttermilk-Parsley Dipping Sauce: • 1 cup 2% Greek yogurt • 6 tablespoons buttermilk • 2 tablespoons minced parsley • 2 cloves minced garlic • 1 teaspoon lemon zest • 1 teaspoon honey • Salt to taste
For the Root Vegetable Chips • 1 medium turnip • 1 large parsnip • 1 medium golden beet • 1 medium red beet • 2 tablespoons olive oil or grapeseed oil • 1/2 teaspoon dried thyme • 1 teaspoon garlic powder • 1/2 teaspoon ground cumin • 1/4 teaspoon kosher salt + more to taste
Instructions: 1 To Prepare the Buttermilk-Parsley Dipping Sauce: 2 In a small bowl, whisk all ingredients for the dipping sauce together until combined. Cover and refrigerate until ready to use. 3 To Prepare the Root Chips: 4 Preheat the oven to 400ºF. 5 Whisk together the oil, dried thyme, garlic powder, ground cumin and salt in a small bowl. 6 Peel all of the root vegetables and use a mandolin slicer to slice them 1/8-inch thick. (You can also slice them thinly using a sharp knife, but be very careful, as roots tend to be difficult to cut.) 7 Use a brush to lightly coat both sides of each chip with oil, then place the slices on an oven-safe wire rack, making sure the slices do not overlap. Place the wire racks on 2 baking sheets. (If you don't have enough wire racks or baking sheets, you can make the chips in 2 batches.) 8 Place the baking sheets in the oven and bake the roots until golden-brown and crispy. Check on the roots every few minutes once they have been baking for 20 minutes; remove any chips that are brown and crisp and return the rest to the oven until they're all done baking.
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