Let’s face it, there are some nights when you just want to sit back, relax, and eat chips! That’s what I love so much about this recipe- all the things I love about chips are there, but without all the guilt that comes after.

By using parsnips and sweet potatoes, I can be sure that my family is benefitting from some of the nutrients that are lacking in regular potatoes. Sweet potatoes are full of vitamins A and C (along with a host of other vitamins and minerals!), and parsnips are bursting with potassium, manganese, and vitamins A, C and E. Baking the chips ensures that the maximum amount of nutrition stays in the vegetables, and drastically reduces the amount of fat present in the final product.

Of course, chips need a nice sauce to really make the experience enjoyable. While most people love to dunk their chips in curry or ketchup, those condiments are loaded with sugar, salt and artificial colour and flavours. My red pepper dipping sauce is completely vegan and gluten free, and full of flavour! My family dives right into this sauce, and I get to rest easy knowing that they’re benefitting from all the vitamins, minerals, antioxidants and anti-inflammatory properties found in fresh, raw peppers, Brazil nuts, and hemp seeds (I’d say that’s a win-win all around!).

I hope you love this healthy variation on chips and sauce as much as I do. From my family to yours, I wish you happy snacking! And remember- eat well to live well!

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PARSNIP & SWEET POTATO CHIPS WITH RED PEPPER DIP
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Side Dish, Snack
Servings: 2 People
Ingredients
  • 2 sweet potatoes julienned
  • 3 parsnips julienned
  • 2 tbsp olive oil
  • 1 tsp Himalayan pink salt
For red pepper dip
  • 1 red bell pepper
  • handfull of brazil nuts (soaked)
  • 1 tbsp hemp seeds
  • 2 tbsp smoked paprika
  • 1 tbsp lemon juice
  • 2-3 tbsp water
Instructions
  1. 1. Preheat oven to 165C (330F).


    2. Spread the julienned vegetables onto a baking sheet lined with parchment paper. Pour the olive oil evenly over the vegetables, and season with a bit of salt.


    3. Bake at 165C for 20-30 minutes, until golden brown and slightly crispy.


     To make the dip:


    1. Combine the red pepper, Brazil nuts, paprika, hemp seeds, and lemon juice in a blender with a small amount of water, pulsing occasionally to check the consistency. 


    2. Add more water as needed, and continue to blend until smooth.


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