Root Veggie Crisps with Greek Yogurt Dip

These root veggie crisps with a creamy Greek yogurt dip are a healthy and delicious snack option. The crisps are made from a variety of root vegetables such as sweet potatoes, beets, carrots, and parsnips, which are thinly sliced and baked until crispy. The creamy Greek yogurt dip complements the crisps perfectly with its tangy and refreshing flavor. This recipe is easy to make, packed with nutrients, and great for sharing at parties or enjoying as a light snack.

Ingredients

• 2 sweet potatoes
• 2 beets
• 2 carrots
• 2 parsnips
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley

Directions

1. Preheat the oven to 375°F (190°C).
2. Wash and peel the sweet potatoes, beets, carrots, and parsnips.
3. Using a mandoline slicer or a sharp knife, thinly slice the root vegetables into rounds or matchsticks.
4. In a large bowl, toss the sliced root vegetables with olive oil, salt, and black pepper, ensuring they are evenly coated.
5. Spread the seasoned root vegetable slices on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 20-25 minutes, or until the crisps are golden and crispy. Keep an eye on them to prevent burning.
7. While the root veggie crisps are baking, prepare the Greek yogurt dip. In a small bowl, combine Greek yogurt, lemon juice, minced garlic, chopped dill, and parsley. Mix well until all ingredients are incorporated.
8. Once the crisps are done, remove them from the oven and let them cool for a few minutes. They will become crispier as they cool.
9. Serve the root veggie crisps with the creamy Greek yogurt dip on the side. Enjoy!

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