Vegetable chips with peanut dip | Reader's Digest Australia
Oven–baked chips are not only healthier than those that are fried, their flavour is fresher too. Here, thin slices of beetroot and potato are baked to make dippers for a spicy Southeast Asian dip....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.com.au.
Cooking tools:
- Mandoline
- Food processor
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Baking sheet
- Parchment paper
- Oven
- Cooling rack
- Serving platter
Ingredients
- 2 teaspoons sunflower oil
- 1 large red Asian shallot, finely chopped
- 1 clove garlic, crushed
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ cup (60 g) crunchy peanut butter
- 1 tablespoon light soy sauce
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 2 potatoes, about 350 g in total, scrubbed
- 3 beetroot, about 350 g in total, scrubbed
- 2 tablespoons sunflower oil
- ½ teaspoon sea salt flakes
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