Baked Veggie Chips with Curried Yogurt Dip

  • Prep 10 min
  • Total 1 hr 20 min
  • Servings 4
Baked Veggie Chips with Curried Yogurt Dip



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


oz Yoplait® Greek 100 plain yogurt (from 2-lb container)
tablespoon curry powder
tablespoon lemon juice
Salt and pepper to taste


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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