Vegetable chips with tzatziki dip

Sweet potato, butternut, beetroot and carrot make excellent alternatives to spuds. Serve with tzatziki for an afternoon snack or a speedy starter.

Serves: 4


1 large, cleaned sweet potato
2, cleaned carrots
1 small, peeled and halved butternut
4, cleaned and peeled beetroots
2 cups of canola oil, for frying
half a grated cucumber
1 cup low fat plain yoghurt
½ clove grated garlic
The juice of half a lemon


Using a vegetable peeler run the blade down the length of your sweet potato, carrots and butternut to get beautiful ribbons, keep them in separate piles. To prepare the beetroot thinly slice using a sharp knife and only fry the beetroots last so the colour doesn’t spread to the other vegetables. Heat your oil in a saucepan over a medium to high heat, to check if the oil is hot enough, add a vegetable ribbon and if it starts to sizzle you know you can start. Fry the vegetables in small batches so they cook evenly and go crunchy, remove when slightly golden and crisp with a slotted spoon and drain on kitchen towel, sprinkle with sea salt to taste. To make the tzatziki pat the grated cucumber dry between two sheets of kitchen towel to get rid of any excess liquid. Add the cucumber to a bowl with the yoghurt, garlic and lemon before seasoning to taste. Serve the crunchy vegetable chips with tzatziki.

Tip:  If you want to go extra lean, oven bake your vegetable ribbons by arranging them on a baking tray lined with grease proof paper, toss with olive oil, sea salt and garlic and roast for 30 minutes until crisp.

Recipe by Hannah Lewry for MyTyd.

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