Rainbow chips with moroccan yoghourt dip

Prep Time: 10 mins
Cooking Time: 30 mins
No of Serves: 4

Recipe courtesy of Jalna


  • 1 bunch kale, stems removed and torn into pieces
  • 1 parsnip, peeled and sliced thinly on a mandolin
  • 1 small sweet potato, peeled and sliced thinly on a mandolin
  • 1 beetroot, peeled and sliced thinly on a mandolin
  • 1 tablespoon olive oil
  • 1/2 cup Jalna Greek Natural Yoghourt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon turmeric

Nutrition Information (per serve)

Energy 676 kJ (162 calories)
Protein 5g
Total Fat 6g
Carbohydrates 17g
Saturated Fat 2g
Sugars 12g
Dietary Fibre 6g
Sodium 60mg


  1. In a large bowl, toss all vegetables with olive oil. On 1 or 2 baking sheets, arrange vegetables in an even layer. Roast in a 180 degree oven until vegetables are crispy, flipping halfway through, about 15 minutes per side.
  2. In a small bowl, whisk yoghourt with cumin, paprika and turmeric. Serve dip with rainbow chips.


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