Try these tasty chip and dip combos at your next alfresco dinner party.
Serves 8 as a snack
Hands-on time 30 minutes
Cooking time 35 minutes
2 parsnips (200g), cut in thin sticks
¼ teaspoon chilli flakes
½ teaspoon ground coriander
2 teaspoons maple syrup
spray olive oil
sprinkling salt (up to ¼ teaspoon)
Kumara chips
1 kumara (250g), skin on, thinly sliced
oil spray
2 tablespoons white wine vinegar
sprinkling salt (up to ¼ teaspoon)
Beetroot and thyme chips
2 beetroot (350g), skin on, thinly sliced
oil spray
6 sprigs thyme leaves
freshly ground black pepper
sprinkling salt (up to ¼ teaspoon)
Chimichurri dip
1 teaspoon chilli flakes
1 shallot, very finely chopped
1 green chilli, very finely chopped
2 tablespoons olive oil
3 tablespoons red wine vinegar
1/3 cup water
¼ cup chopped parsley
¼ cup chopped coriander
Yoghurt dip
¾ cup low-fat natural yoghurt
1 small cucumber, diced
2 clove of garlic, crushed
1/3 cup chopped fresh mint
1 Heat oven to 150°C. Cover trays with greaseproof paper.
2 Toss vegetables with their chosen flavourings, except the salt. Lay on the baking sheets in single layers. Spray with oil.
3 Bake for about 35 minutes, or until crisp, turning halfway.
4 Meanwhile, prepare the dips by mixing all the ingredients.
5 Once cooked arrange chips on serving dishes, sprinkled with salt.
Recipes, styling & food prep Sarah Swain
Photography Melanie Jenkins
Recipe reprinted from Healthy Food Guide magazine with permission from Healthy Life Media Ltd. You’ll find more summer cooking ideas in the February 2016 issue of Healthy Food Guide ($6.30), on sale now in supermarkets and bookstores or subscribe at www.healthyfood.co.nz.