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Homemade Veggie Chips with 6 Yogurt Dips

Crisp baked vegetable chips served with six quick, flavorful yogurt-based dips.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 2 servings

Ingredients

  • 1 carrot
  • 1 parsnip
  • 1 red beetroot
  • 1 sweet potato
  • sea salt optional
  • 2 tbsp Greek yogurt for sriracha dip
  • 1 tsp sriracha
  • 2 tbsp Greek yogurt for curry & cumin dip
  • 1/2 tsp curry powder
  • 1/4 tsp ground cumin
  • 2 tbsp Greek yogurt for olive oil dip
  • 1 tsp olive oil
  • 2 tbsp yogurt for dried tomato dip
  • 2 dried tomatoes finely chopped
  • 2 tbsp Greek yogurt for pesto dip
  • 2 tsp pesto store-bought or homemade
  • 2 tbsp Greek yogurt for tzatziki
  • 1/2 small cucumber grated and squeezed
  • 1 twig dill
  • 1/4 garlic clove crushed
  • salt
  • pepper

Instructions

  • Preheat the oven to 140°C (284°F). Line a baking sheet with parchment paper.
  • Wash and peel the carrot, parsnip, beetroot, and sweet potato as desired.
  • Using a mandoline set to a thin setting (level 2–3), slice the vegetables into even thin slices.
  • Arrange the slices in a single layer on the prepared sheet without significant overlap.
  • Drizzle the vegetable slices lightly with 1 tsp olive oil and sprinkle with sea salt if using.
  • Bake for 25–30 minutes at 140°C, turning once if needed, until the slices are crisp and edges are browned. Remove and cool.
  • Make the sriracha yogurt: stir 2 tbsp Greek yogurt with 1 tsp sriracha until smooth.
  • Make the curry-cumin yogurt: stir 2 tbsp Greek yogurt with 1/2 tsp curry powder and 1/4 tsp cumin until combined.
  • Make the olive oil yogurt: stir 2 tbsp Greek yogurt with 1 tsp olive oil and a pinch of salt.
  • Make the dried tomato yogurt: stir 2 tbsp yogurt with 2 finely chopped dried tomatoes.
  • Make the pesto yogurt: stir 2 tbsp Greek yogurt with 2 tsp pesto until smooth.
  • Make the tzatziki: grate and squeeze half a small cucumber, then mix with 2 tbsp Greek yogurt, 1 sprig chopped dill, 1/4 clove crushed garlic, and salt and pepper to taste.
  • Serve the cooled veggie chips with the six prepared yogurt dips.

Equipment

  • Mandoline Slicer
  • Baking Sheet
  • Parchment Paper
  • Mixing bowls
  • Grater
  • Knife
  • Spoon

Notes

  • Slice vegetables evenly for uniform crisping.
  • Adjust oven time based on slice thickness and oven variation.
  • Use Greek yogurt for thicker dips; plain yogurt works too.
  • Finely chop dried tomatoes so they blend into the dip.