ROOT VEGETABLE CHIPS WITH HERB YOGURT DIP

Making your own chips is surprisingly easy, and you can be certain there are no added artificial flavorings or preservatives.

SERVES: 4     PREP: 30–35 MINS, PLUS COOLING     COOK: 12–16 MINS

2¼ pounds mixed root vegetables, such as carrots, parsnips, sweet potatoes, or beets, thinly sliced

¼ cup virgin olive oil sea salt and pepper, to taste

HERB YOGURT DIP

1 cup Greek-style plain yogurt

2 garlic cloves, finely chopped

¼ cup finely chopped fresh herbs, such as flat-leaf parsley, chives, basil, or oregano

1. Preheat the oven to 400°F. To make the herb yogurt dip, spoon the yogurt into a small bowl, then stir in the garlic and herbs, and season with salt and pepper. Cover and chill in the refrigerator until ready to serve.

2. Put the vegetables into a large bowl. Slowly drizzle with the oil, gently turning the vegetables as you go, until they are thoroughly coated.

3. Arrange the vegetables over three baking sheets in a single layer, then season with salt and pepper. Bake for 8–10 minutes, then check—the slices in the corners of the sheets will cook more quickly, so transfer any that are crisp and golden to a wire rack. Cook the rest for an additional 2–3 minutes, then transfer any more cooked chips to the wire rack. Cook the remaining slices for an additional 2–3 minutes, if needed, then transfer any remaining chips to the wire rack and let cool.

4. Arrange the chips in a bowl and spoon the dip into a smaller bowl to serve. Any leftover chips can be stored in an airtight container for up to two days.

per serving: 320 cal / 9.6g fat / 1.1g sat fat / 37.7g carbs / 14.7g sugars / 1.8g salt / 8.4g fiber / 7.8g protein