Homemade Vegetable Chips and Dip
Temps
40 min
Difficulté
facile
Ingrédients
8
Budget
~5-7 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
280 kcal
par portion
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Etapes
- 1
Preheat oven to 210°C.
5 min
- 2
Slice potatoes and carrots very thinly using a mandoline or knife (thin chips).
8 min
- 3
Toss chips in a bowl with olive oil, salt and pepper, coating well.
3 min
- 4
Arrange chips on a baking sheet lined with parchment paper without overlapping.
2 min
- 5
Bake for 20 to 25 minutes, stirring halfway through, until golden and crispy.
25 min
- 6
Prepare the dip: mix lactose-free yogurt, mustard and lemon juice.
2 min
- 7
Let chips cool slightly and serve with the dip.
2 min
