Instead of snacking on junk food or sweets, make this healthy recipe for Veggie Chips and Dip
3 carrots, peeled
3 parsnips, peeled
3 tbsp cold-pressed olive oil
2 rosemary sprigs
2 tbsp Za’atar spice blend (optional)
Squeeze of lemon juice
1 tsp chilli flakes etc. (optional)
Preheat oven to 180°.
Cut carrots and parsnips into chip shapes and arrange on a baking tray.
Drizzle olive oil over chips and toss to coat.
Sprinkle Za’atar spice over carrots and rosemary springs over parsnip.
Season generously with salt and pepper. Place in oven and cook for 20-25 minutes, until crispy.
Place avocado in bowl. Using a fork, mash until smooth. Add a squeeze of lemon juice, salt and pepper. Chilli flakes optional, but very much recommended.
Remove chips from oven, assemble on a platter with Avocado Dip and enjoy!
A hot oven is the key to crispy chips – make sure to preheat your oven properly before you put your veggie chips in.
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.