1KG MIXED ROOT VEG (CARROTS, PARSNIP, SWEET POTATO)
4 TBSP OLIVE OIL
FRESHLY GROUND PEPPER
FOR GARLIC DIP
200G NATURAL YOGHURT
2 GARLIC CLOVES
CHIVES, CHOPPED FINELY
Preheat the oven to 200c. To make the garlic dip, crush the garlic and add as many herbs to your taste. Add these to the yoghurt and season with salt and pepper, stir well. Cover and chill in the fridge until the crisps are ready.
Chop your veg into thin slices, then add to a bowl and drizzle over the oil making sure they are all thoroughly coated.
Arrange the vegetable crisps over baking trays, making sure they aren't over lapping each other then season. Bake for 8-10 minutes, checking them regularly to make sure none are burning.
Transfer your crisps onto a wire rack and leave to crisp and cool.
Arrange with your garlic dip and serve immeditately. They won't last long!
ROOT VEGETABLE CRISPS
WITH GARLIC YOGHURT DIP