Root veg chips with a spicy yogurt dip
SmartPoints® value per serving
1 hr 10 min
This twist on traditional chips get a flavour makeover with a spicy yogurt dip. Great as a side dish or snack.
2 whole, small
Fat Free Natural Yogurt
Asda Ras El Hanout
- 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.