Root veg chips with a spicy yogurt dip
5
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
This twist on traditional chips get a flavour makeover with a spicy yogurt dip. Great as a side dish or snack.
Ingredients
Beetroot
2 individual, small
Potatoes, Raw
200 g
Butternut Squash
450 g
Sunflower Oil
2 teaspoon(s)
Fat Free Natural Yogurt
150 g
Asda Ras El Hanout
10 g
Instructions
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.
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