Rainbow chips with moroccan yoghourt dip

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

Recipe courtesy of Jalna

Ingredients

  • 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

Method

  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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