Photo of Root veg chips with a spicy yogurt dip by WW

Root veg chips with a spicy yogurt dip

1 - 3
PersonalPoints™ per serving
Total Time
1 hr 10 min
15 min
55 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

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


  1. 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.
  2. 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.
  3. Meanwhile, in a small bowl, combine the yogurt with the ras el hanout and season well. Serve with the chips.