Homemade Vegetable Chips and Dip

Ingredients

• 500 g Potatoes
• 300 g Carrots
• 4 tbsp Olive oil
• 1 tsp Salt
• 1 pinch Pepper
• 200 g Lactose-free plain yogurt
• 1 tbsp Mustard
• 0.5 piece Fresh lemon

Instructions

1. Step 1

   Preheat oven to 210°C.

2. Step 2

   Slice potatoes and carrots very thinly using a mandoline or knife (thin chips).

3. Step 3

   Toss chips in a bowl with olive oil, salt and pepper, coating well.

4. Step 4

   Arrange chips on a baking sheet lined with parchment paper without overlapping.

5. Step 5

   Bake for 20 to 25 minutes, stirring halfway through, until golden and crispy.

6. Step 6

   Prepare the dip: mix lactose-free yogurt, mustard and lemon juice.

7. Step 7

   Let chips cool slightly and serve with the dip.