Recently I was contacted by Gastropost via Instagram to participate in weekly food missions! Each week, there is a different food mission to accomplish and this week, also my first week, the mission was to create something with winter vegetables including carrots, beets and squash! To be completely honest, I was at a complete lost as to what to do short of making a carrot ginger soup or sticking all the vegetables into the pressure cooker with the lamb shanks I had planned on making but I wanted to do something to really show cased just the vegetables.
At the grocery store, I picked up a variety of colourful root vegetables. To be honest, I never fully noticed the different varietal of vegetables that are available during the winter often opting to pick up the usual broccoli, mushrooms, kale, green beans etc. I was floored by the bright hues and different shapes of the veggies and picked up a bunch to experiment with!
As I was leaving the store, I was humming and ahhing over what to make; thinking about maybe a carrot ginger soup when it hit me (I don’t know why it took so long) that carrot and spice go really well together, why don’t I make a spicy carrot dip with Greek yogurt and some root veggie chips?!
Armed with my trusty mandolin and array of veggies, I set up the arm bulking task of shaving the veggies (purple yams, lotus roots, and golden beets). I don’t know what I’m doing wrong, but I wasn’t able to get perfect rounds of veggie slices. The lotus root turned out okay but the yams and golden beets chips turn out more like semi circles…which was I guess a blessing in disguise as it made the cooking process easier.
I’m happy to say that all my mandolin-ing paid off and the pictures of my veggies (first picture) and of the finish product were featured on Gastropost, my first online feature! *clap, clap, clap!
These chips and the dip were really simple to make! They are a yummy and healthier alternative to regular potato chips for you couch potatoes out there!
Root vegetable chips
- Your choice of root vegetables/vegetables (lotus root, yams, beets, parsnips, etc.) – yams are the easiest to use because they are high in starch and have a lower water content.
- 2 – 3 tablespoons of oil
- Pre-heat oven to 400 degrees F.
- Peel the vegetables.
- Thinly slice vegetables or mandolin the vegetables.
- On a prepared pan (cookie sheet lined with parchment paper), lightly brush oil all over parchment paper.
- Place sliced vegetables onto the prepared baking sheet.
- Bake for 10 minutes. Remove tray from the oven. Flip the chips and continuing baking for 3 – 4 minutes as required. You may find that for some of the chips depending of the size, 10 minutes will be sufficient. Only re-bake the chips that require more time.
Spicy Carrot Dip
- 2 – 3 medium sized carrots
- 1/4 cup Greek yogurt
- 1 tablespoon cumin
- 1/2 jalapeño
- salt to taste
- olive oil to thin out consistency as needed
- Steam carrots until soft. Cool before combining with Greek yogurt.
- Combine all the steamed carrots and the rest of the ingredients in the food processor until carrots have been puréed and ingredients combined.
- Taste to determine if additional seasoning’s (salt/cumin) are required.
The carrot dip was by far my favourite of this. The sweetness of the carrots really came through and paired really well with the cumin. I would make this dip again to serve with meats like lamb or eat it with bread as a snack!
Hope you enjoyed this recipe! Happy baking – J