Veggie Chips and Dips
Ingredients
- For Chips:
- 1 carrot peeled
- 1 Sweet Potato peeled
- 1 small Parsnip peeled
- 1/4 of a Beetroot peeled
- Salt to taste
- Oil for frying
- For Coriander Chutney:
- 1/2 cup chopped Coriander
- 1 clove Garlic
- 2 teaspoons Lime Juice
- 1/2 a Jalapeno Pepper
- Salt to taste
- For Hoisin Peanut Sauce:
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Crunchy Peanut Butter
- 1 teaspoon Tamari
- 3 tablespoons Water
- For Lemon Dill Mayonnaise:
- 3 tablespoons Vegan Mayo
- 2 tablespoons Chopped Dill
- Juice of 1/2 a Lemon
Instructions
- For Chips: Using a vegetable peeler, make ribbons out of all the vegetables. It may seem like a lot, but the veggies shrink once cooked.
- Heat oil in a small, deep saucepan till it reaches about 3 inches in height.
- Fry veggies in 4 or 5 batches, without overcrowding the pan. Cook for 3-4 minutes, or until veggies are golden. They will still be limp at this stage.
- Once cooked, transfer to kitchen towel lined plates and sprinkle with salt immediately. Let the chips cool. They will firm up after a short while.
- Repeat with remaining vegetables, and then serve with dips!
- For Coriander Chutney: Place ingredients in a nutri-bullet or blender and blend till smooth.
- For Hoisin Peanut Sauce: Combine ingredients and whisk till smooth.
- For Lemon Dill Mayo: Combine ingredients and stir till amalgamated.
Tried this recipe?Let us know how it was!