Veggie Chips & Ricotta Feta Dip

Prep time: 20min
Total time: 90min
Makes: 5 cups/1.25 L
1 tbsp
olive oil
15 mL
1
carrot, peeled
1
parsnip, peeled
1
sweet potato, peeled
1
beet, peeled
¼ cup
low-fat ricotta
60 mL
¼ cup
2% plain yogourt
60 mL
¼ tsp
garlic powder
1 mL
2 tbsp
finely crumbled feta
30 mL
Per serving (¼ of the recipe):
calories
120
fat
6 g
saturated fat
2 g
carbs
15 g
sugar
6 g
protein
4 g
cholestrol
10 mg
fibre
3 g
sodium
115 mg

Directions

  1. Preheat oven to 225ºF (110ºC). Brush 4 parchment-lined baking sheets (15 x 11-in./38 x 28-cm) with olive oil.

  2. Use mandoline slicer (with guard) to slice carrot, parsnip, sweet potato and beet into 1/16-in. (2-mm) thick slices. Arrange in single layer on baking sheets. Bake, rotating sheets occasionally, 60 to 75 min. or until chips are dried and slightly crisp. Transfer sheets to wire racks to cool completely.

  3. Meanwhile, in bowl, mix ricotta, yogourt and garlic powder. Fold in feta. Serve with veggie chips.