Beet and Potato Chips with Mustard and Herb Dipping Sauce
Temps
55 min
Difficulté
moyen
Ingrédients
9
Budget
~6-8 €
Valeurs nutritionnelles
Score santé
Moyen · /100
280 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
Vous avez besoin de
Your version won’t be exactly this one
A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.
Etapes
- 1
Preheat the oven to 220°C.
5 min
- 2
Peel and thinly slice potatoes and beets using a mandoline.
15 min
- 3
Dry the slices with paper towels.
5 min
- 4
Mix the oil with salt and pepper, brush the slices on both sides.
5 min
- 5
Spread on a baking sheet without overlapping and bake 25-30 minutes until golden and crispy.
30 min
- 6
Meanwhile, prepare the sauce: mix yogurt, mustard, minced garlic, and chopped parsley.
5 min
- 7
Season the sauce and serve with the chips while still hot.
