Recipe: <!-- -->Homemade Veggie Chips and Dip<!-- -->
Many veggies can be transformed into deliciously crisp chips with just a little help. These chips are best eaten the day they are made, though we don’t think that will be a problem! Watch our...
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.wholefoodsmarket.com.
Cooking tools:
- Mandoline
- Baking sheet
- Oven
- Food processor
- Mixing bowl
- Measuring spoon
- Kitchen towel
Ingredients
- Olive or canola spray oil
- 1 large zucchini (about 6 ounces)
- 1 large yellow summer squash (about 6 ounces)
- 2 large carrots, (about 8 ounces)
- 2 large beets, peeled (about 8 ounces)
- 4 ounces peeled butternut squash (from skinny neck part of 1 squash)
- 4 teaspoons extra-virgin olive oil, divided
- 1 package (16-ounce) frozen peas, defrosted
- 3 tablespoons chopped chives
- 2 tablespoons light mayonnaise
- 1 tablespoon lemon juice
- 1/8 teaspoon fine sea salt
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