Baked Vegetable Chips with Tahini Dip

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Vegetable Chips with Tahini Dip I would crave for salty potato chips once every few moons and get a bag of all natural chips. After 1/3 through the bag in a sitting, I would get some weird reactions and just couldn’t stand the sight of it. It’s probably my body sending me signals. Talk about fast reaction. So what would a girl to do when she has the cravings again? Bake some sweet potato fries and chips. Sometimes I made them for breakfast too. When I saw Sorted Food‘s video of Root Vegetable Crisps (deep fried), I decided to make some too – with the oven. Baking the root vegetables will intensify the taste further. Trust me, the baked vegetables taste even better than potato chips. Even kids love them. And the good news: Baked Vegetable Chips are very easily made in your very own oven. Peel, slice, and bake. Eat. Done. It’s delicious just on it’s own. Vegetable Chips with Tahini Dip Last week, I made some with beetroot, sweet potato and carrots with tahini dip to go with them. Aren’t these colourful chips inviting? Don’t be surprised that these chips are as crunchy as the deep fried ones, but you have to keep in air tight containers. They taste best straight out of the oven. The variety of vegetable choices are endless: beetroot, sweet potato, carrot, parsnip, taro, pumpkin, squash and white radish. The smooth and creamy tahini dip goes well with roast vegetables and salads too. P/S: Get the tutorial of the easy one-fold chips bag here.

5.0 from 2 reviews
Baked Vegetable Chips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Ingredients
  • 2 Beetroot
  • 2 Large Carrot
  • 2 Sweet Potatoes (any variety)
  • 2 tablespoon Olive Oil
  • pinch of Salt & Pepper
  • Other Veggies: Parsnip, pumpkin, taro, squash, yacon, white radish
Instructions
  1. Pre-heat oven to 150C (300F).
  2. Peel the skin of the vegetables and slice them using peeler or mandoline. Place each vegetable in separate bowls and coat them in ½ tablespoon Olive Oil and salt & pepper.
  3. Layer the sliced vegetables on baking trays, make sure the slices do not overlap one another.
  4. Bake the vegetables for 10-12 minutes until the edges of the chips are just starting to turn golden brown. Take note of the tray on the 1st rack, it can get burnt fast.
  5. Serve immediately or store in airtight container after they have cooled down. Sweet Potatoes can remain crispy for 1 day. Carrot and beetroot will turn slightly soggy after a few hours.


 
5.0 from 2 reviews
Tahini Dip
 
Prep time
Total time
 
Dip made with Tahini (hulled sesame seeds)
Author:
Recipe type: Condiment
Ingredients
  • 1 tablespoon Tahini
  • ½ teaspoon Raw Honey
  • Juice of half a Lemon
  • 1 tablespoon Water
  • salt and pepper
Instructions
  1. Combine all ingredients in a small bowl. Add more water if prefer a more liquid dip.

 

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8 Comments

  1. What super vibrant colours! Although these are treat foods isn’t it nice to have the extra nutrients from colours. And of course, with that easy and tasty dip too. MMMM PS I have heard of people taping a silica beads pac (like you get with some packaged goods and of course with leather shoes!) to the inside lid of the storage container to keep theses kind of homemade goodies crisp. I haven’t tried it but it sounds interesting. Perhaps not from a shoebox though ;-)
    kellie@foodtoglow recently posted..Loaded Cauliflower ‘Couscous’ Salad with Roasted Turmeric Chickpeas + THAT StudyMy Profile

  2. Both the veggies and the dip sound amazing! I moved to Johor from the US about two months ago and am still navigating my way through what I can/can’t buy here in Malaysia. I’ve been wanting to make my own hummus, but didn’t know where to find tahini here. Is it available in most grocery stores? Or is it something special that you’re only able to find in KL?
    Tara @ Rovin’ Rambler recently posted..Gili MenoMy Profile

    • Hi Tara, welcome to Malaysia. Many ingredients are available in KL, however there’s lacking of online shops to purchase them. You can try looking for tahini in organic shops in Johor. In KL, I buy tahini from middle eastern stores. They are also available in supermarket (with organic section) in KL. Hope it helps.

  3. Shannon, recently I saw a recipe for zucchini chips, also baked. Was contemplating and now I see your vegetable chips and they look great! I get cravings for potato chips too and after eating, I do feel miserable. I guess, these home made vegetable chips is the solution to the munchies cravings!
    Phong Hong recently posted..Chocolate Orange Butter CakeMy Profile

    • Oh I’ve never tried zucchini chips, I think it might not be as crispy. on my list to try. good to know I’m not the only one that feels miserable after eating potato chips.. :) hope you get to try these veggie chips to curb munchies cravings.

  4. What a delicious looking veggie chips!! Definitely need to try making these at home rather than spend a fortune at the store. Love your dip as well.
    mjskit recently posted..Lemon Garlic AsparagusMy Profile

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