Herb Vegetable Chips & Avocado Aioli
Serves 8
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INGREDIENTS
- 1 Butternut squash (small) (peeled)
- 1 Sweet potato (large) (peeled)
- 1 Parsnip (large) (peeled) (trimmed)
- 1 Carrot (peeled) (trimmed)
- 2 T Herbs (fresh) (chopped) (mixed fresh herbs - sage, thyme & oregano)
- 5 T Ranch Dressings (Tessamae's Zesty Ranch)
- 2 Avocados (ripe) (pitted) (chopped)
- ¼ C Mayo OR Vegenaise
- 3 T Lemon juice (fresh)
- Coarse salt & freshly ground black pepper
DIRECTIONS
- 1. Heat oven to 375 F & place racks in upper & lower thirds of oven.
- 2. Line 2 rimmed baking sheets with parchment paper.
- 3. Cut butternut squash in half, separating the skinny end from the bulbous end.
- 4. Halve the bulbous end & scoop out the seeds & discard them.
- 5. Using a mandolin, cut squash, sweet potato, parsnip & carrot into very thin slices
(about 1/16-inch-thick). - 6. Place veggies on paper towels in a single layer & sprinkle with salt.
- 7. Let stand 15 minutes then blot dry.
- 8. Toss together veggies, herbs, & 3 T of the Zesty Ranch.
- 9. Working in batches, place vegetable slices on a single layer on prepared baking sheets.
- 10. Bake until crisp, about 40 minutes, tossing veggies & rotating baking sheets halfway
through cook time. - 11. Let veggies cool on baking sheets 5 minutes.
- 12. While veggies are baking, make Aioli Dip by combining these remaining igredients
in a blender & process until smooth.
A. 2T Zesty Ranch avocado,
B. Mayo
C. Lemon juice,
D. Salt & pepper to taste - 13. Serve Aioli Dip with veggie chips
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