Crispy Ranch Veggie Chips with Yogurt Dip

Ingredients

• 1 sweet potato
• 2 beets
• 2 parsnips
• 2 tbsp olive oil
• 1 tbsp ranch seasoning mix
• 3/4 cup plain yogurt
• 1 tsp dried dill
• 1 tsp lemon juice
• 1/2 tsp salt

Instructions

1. 1

   Preheat oven to 375°F (190°C) and line two baking sheets.

2. 2

   Slice vegetables paper-thin (1/16 inch) with a mandoline; pat dry.

3. 3

   Toss slices with olive oil, ranch seasoning, and salt until evenly coated.

4. 4

   Arrange in a single layer and bake 20–25 minutes, flipping halfway, until crisp. Watch closely near the end.

5. 5

   Stir together yogurt, dill, and lemon juice for the dip.

6. 6

   Cool chips 5 minutes (they crisp further) and serve with the dip.