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Baked Root Vegetable Chips with Buttermilk-Parsley Dipping Sauce
Homemade root veggie chips served with a tangy Buttermilk-Parsley Dipping Sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 2 cups of chips
Calories: 287 kcal
Course:
Side Dish , Appetizer , Snacks
Cuisine:
American
Ingredients
For the Buttermilk-Parsley Dipping Sauce:
- 1 7-ounce 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
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt + more to taste
Instructions
To Prepare the Buttermilk-Parsley Dipping Sauce:
- In a small bowl, whisk all ingredients for the dipping sauce together until combined. Cover and refrigerate until ready to use.
Cup of Yum
To Prepare the Root Chips:
- Preheat the oven to 400ºF.
- Whisk together the oil, dried thyme, garlic powder, ground cumin and salt in a small bowl.
- Peel all of the root vegetables and use a mandoline slicer to slice them ⅛-inch thick. (You can also slice them thinly using a sharp knife, but be very careful, as roots tend to be difficult to cut.)
- 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.)
- 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.
- Serve fresh out of the oven with buttermilk-parsley dipping sauce.
Notes
- Baking technique adapted from Just a Pinch's Crispy Oven-Baked Beet Chips.
Nutrition Information
Calories
287kcal
(14%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
5mg
(2%)
Sodium
456mg
(19%)
Potassium
802mg
(23%)
Fiber
8g
(32%)
Sugar
17g
(34%)
Vitamin A
455IU
(9%)
Vitamin C
38mg
(42%)
Calcium
135mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2cups of chips
Amount Per Serving
Calories 287
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 5mg | 2% |
| Sodium | 456mg | 19% |
| Potassium | 802mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 38mg | 42% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.