Baked Veggie Chips with Curried Yogurt Dip

Blogger Stephanie Wise of Girl versus Dough shares a recipe for baked veggie chips with a curried yogurt dip, perfect for healthy snacking.

  • Prep Time 10 min
  • Total Time 1 hr 20 min
  • Servings 4

Ingredients

Chips

Olive oil
1/2
eggplant, washed and ends removed
1/2
acorn squash, washed, halved and seeded
1
beet, peeled and washed
Salt to taste

Dip

2
containers (6 oz each) Yoplait® Greek Fat Free plain yogurt
1
tablespoon curry powder
1
tablespoon lemon juice
Salt and pepper to taste
  • 1 Heat oven to 250°F. Line 2 cookie sheets with silicone mats; lightly brush with olive oil.
  • 2 Use a mandoline slicer to slice eggplant, squash and beet into thin slices, about 1/16 inch thick. Arrange slices in single layer on cookie sheets.
  • 3 Lightly brush vegetable slices with olive oil; sprinkle with salt. Bake 1 hour, rotating halfway through, until chips are dried and slightly crunchy.
  • 4 Transfer chips to cooling rack to harden and cool.
  • 5 Meanwhile, in small bowl, stir together Dip ingredients. Serve with chips.

Expert Tips

Save the remaining veggies for a double batch of chips; you’ll just have to bake them in 2 separate batches (unless your oven can hold 4 cookie sheets at once!).

Take extra caution when using a mandoline slicer. Use a hand guard to protect your hands from the blade.