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Oven Baked Beetroot And Parsnip Chips With Avocado Dip
Ingredients
- 3 large parsnips
- 4 large beetroot
- 1 tbsp Coconut oil, melted
- Cornish Sea Salt Fine
- 1 avocado, peeled and mushed
- squeeze of lemon juice
Nutritional Info
Beet Chips
- Per serving
- Calories 144
- Protein 3g
- Carbohydrates 20g
- Sugar 10g
- Fibre 3g
- Fat 8g
Dip
- Per serving
- Calories 121
- Protein 2g
- Carbohydrates 8g
- Sugar 4g
- Fibre 5g
- Fat 11g
Method
- Using a mandolin or vegetable peeler, peel and finely slice the parsnips and beetroot into separate bowls.
- Pat the beetroot dry with kitchen paper then arrange the vegetables on a large baking tray and brush generously with the melted coconut oil.
- Roast in an oven at 200 ̊c for 10 – 15 minutes until the vegetables have crisped up.
- Once cooked, sprinkle generously with Cornish Sea Salt Fine and leave to cool.
- Meanwhile, peel and cut the avocado in half and mush with a fork until it forms a dip consistency. Squeeze some lemon juice and mix together.
- Serve and enjoy
- Serves 2
