Root Vegetable Chips With Chimichurri Dip Recipe

Name: Root Vegetable Chips With Chimichurri Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes ends trimmed, cut into 4-inch sections; 2 parsnips ends trimmed, cut into 4-inch sections; 2 beets ends trimmed, cut into 4-inch sections; 3 teaspoons olive oil; 1/2 teaspoon sea salt; 1 1/2 tablespoons olive oil; 1/2 teaspoon salt flaked; 2 tablespoons grated Parmesan cheese; 1/4 cup parsley chopped; 2 tablespoons cilantro chopped; 1 clove garlic minced; 1 teaspoon lemon zest; 1/2 teaspoon sea salt; 1/4 teaspoon dried chili flakes; 3 tablespoons sour cream; 3 tablespoons mayonnaise; 1/2 avocado chopped

Servings: persons

2 sweet potatoes ends trimmed, cut into 4-inch sections
2 parsnips ends trimmed, cut into 4-inch sections
2 beets ends trimmed, cut into 4-inch sections
3 teaspoons olive oil
1/2 teaspoon sea salt
1 1/2 tablespoons olive oil
1/2 teaspoon salt flaked
2 tablespoons grated Parmesan cheese
1/4 cup parsley chopped
2 tablespoons cilantro chopped
1 clove garlic minced
1 teaspoon lemon zest
1/2 teaspoon sea salt
1/4 teaspoon dried chili flakes
3 tablespoons sour cream
3 tablespoons mayonnaise
1/2 avocado chopped

1
Preheat oven to 375u00b0 F
2
Combine parsley, cilantro, garlic, lemon zest, sea salt and chili flakes in medium bowl. Puree sour cream, mayonnaise and avocado in blender. Add just a bit of water, if needed. Combine avocado puree with parsley-cilantro mixture. Store in airtight container until ready to use.
3
Attach Vegetable Sheet Cutter Attachment to KitchenAid(R) Stand Mixer. Insert food holder into center of one end of sweet potato and secure onto attachment. Insert food skewer through sweet potato, up to first mark. Attach Thin Blade to attachment. Position bowl under blade to catch sweet potato. Turn Stand Mixer to Speed 2 and position blade against sweet potato to process. Repeat with remaining sweet potato, parsnip and beet sections.
4
Transfer vegetable sheets to cutting board and cut into irregular square and triangular pieces, about 2-inches. Toss with olive oil and spread out evenly on 2-3 baking sheets. Sprinkle with sea salt and bake until crisp, 15-20 minutes, turning once halfway through cooking time.
5
Remove from oven and sprinkle with Parmesan cheese. Let cool completely before serving with Chimichurri Dip.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 sweet potatoes ends trimmed, cut into 4-inch sections, 2 parsnips ends trimmed, cut into 4-inch sections, 2 beets ends trimmed, cut into 4-inch sections, 3 teaspoons olive oil, and more.

Yes, Root Vegetable Chips With Chimichurri Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Root Vegetable Chips With Chimichurri Dip

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