Baked Vegetable Chips

Serves 2
Time 30 minutes


1 medium beetroot, mandolin

1 medium taro, mandolin

1 medium sweet potato, mandolin

1 pinch salt

1 pinch smoked paprika

Coconut oil spray

2 tbsp chipotle sauce

3-4 tbsp greek yoghurt

1 bunch coriander


Preheat oven to 160°C.

Line 3 baking sheets with baking paper.

Lay vegetables out ensuring there are spaces in between. Season with salt and smoked paprika.

Bake for 20-25 minutes, rotating chips every 10 minutes.

Let cool on rack.

Meanwhile, make dipping sauce. Combine greek yoghurt, coriander and chipotle.