Rainbow Chips with Moroccan Yoghourt Dip
Rainbow Chips with Moroccan Yoghourt Dip

At a glance
Preparation time 10mins prep + 30 mins baking
Serves 4

1 bunch kale, stems removed and torn into pieces
1 parsnip, peeled and sliced thinly on a mandolin
1 small sweet potato, peeled and sliced thinly on a mandolin
1 beetroot, peeled and sliced thinly on a mandolin
1 tablespoon olive oil
1/2 cup Jalna Greek Natural Yoghourt
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon turmeric

In a large bowl, toss all vegetables with olive oil. On 1 or 2 baking sheets, arrange vegetables in an even layer. Roast until vegetables are crispy, flipping halfway through, about 20 minutes per side.

In a small bowl, whisk yoghourt with cumin, paprika and turmeric. Serve dip with rainbow chips.

 

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