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.