Beet and Potato Chips with Mustard and Herb Dipping Sauce
Temps
55 min
Difficulté
moyen
Ingrédients
9
Budget
~6-8 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
280 kcal
par portion
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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.
