Root veg chips with a spicy yogurt dip

Name: Root veg chips with a spicy yogurt dip
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Ingredients: 2 whole, small Beetroot; 200 g Potato(es), Raw; 450 g Butternut Squash; 2 teaspoons Sunflower Oil; 150 g Fat Free Natural Yogurt; 10 g Asda Ras El Hanout

SmartPoints® value per serving

Total Time

1 hr 10 min

Prep

15 min

Cook

55 min

Serves

Difficulty

Moderate

This twist on traditional chips get a flavour makeover with a spicy yogurt dip. Great as a side dish or snack.

Ingredients

Beetroot

2 whole, small

Potato(es), Raw

200 g

Butternut Squash

450 g

Sunflower Oil

2 teaspoons

Fat Free Natural Yogurt

150 g

Asda Ras El Hanout

10 g

Instructions

Preheat the oven to 220°C, fan 200°C, gas mark 7. Scrub and peel the beetroot and cut into 1.5cm-thick chips. Put the chips in a roasting tin. Peel and slice the potato and squash into 1.5cm-thick chips and put them in another roasting tin.
Drizzle the oil over the vegetables, season well, and toss with your hands to coat, then arrange in a single layer in the tins. Bake for 50-55 minutes, turning every 20 minutes, until the chips are cooked through and golden brown.
Meanwhile, in a small bowl, combine the yogurt with the ras el hanout and season well. Serve with the chips.

Root veg chips with a spicy yogurt dip

Ingredients

Instructions

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