Healthy Snacks: Chips & Dip! | FOOD MATTERS®

Ingredients

• 1 large beetroot, cooked and cooled, or 6 baby beets
• ½ cup Greek yogurt
• 1 garlic clove, crushed
• 1 tbsp fresh dill
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 x can of chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 garlic cloves, crushed
• 1/2 tsp sea salt
• 6 tbsp olive oil
• 1 lemon, juiced
• 1 tsp paprika
• 1 handful cilantro, roughly chopped
• 1 tbsp olive oil
• 1 chili, finely sliced
• 1 tbsp maple syrup
• 1 crushed garlic clove
• 1 tsp Apple Cider Vinegar
• 2 carrots, thinly sliced (using heirloom varieties makes your chips super beautiful)
• 1 parsnip, thinly sliced
• 1 sweet potato, thinly sliced
• 1 small beetroot, thinly sliced
• 1 tbsp coconut oil, melted
• 1 tsp sea salt
• 1 tsp smoked paprika
• 2 tsp dried rosemary