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Recipes  |
Vegetable Chips with Spicy Peanut Dip
2 teaspoons canola oil 1 large finely chopped shallot 1 crushed garlic clove 1⁄2 teaspoon Ground Cumin 1⁄2 teaspoon Coriander Seed Powder 1/2 teaspoon Chipotle Powder 1⁄4 cup crunchy peanut butter 1 teaspoon low salt soy sauce 1 tablespoon clear honey 1 tablespoon freshly squeezed lemon juice Spicy Peanut Dip 1. Heat the oil in a small pan over medium heat 2. Fry the shallot and garlic for 3–4 minutes 3. Stir in the cumin, coriander and chipotle and cook for half a minute 4. Add peanut butter, soy sauce, honey and 5 tablespoons water 5. Stir over low heat until the ingredients are combined 6. Remove from the heat and mix in the lemon juice 7. Spoon into a small bowl, cover and set aside Vegetable Chips 2 medium washed potatoes 3 medium washed beets 2 tablespoons canola oil Directions: 1. Preheat the oven to 425ºF 2. Slice the potatoes and beets as thinly as possible with a knife 3. Place the potato and beet slices in 2 separate bowls and add 1 tablespoon canola oil to each bowl 4. Toss the vegetable slices until they are coated lightly with oil 5. Spread them out in a single layer on 3 large nonstick baking sheets 6. Bake for 30-35 minutes turning the vegetables often and moving the baking sheets each time you turn the vegetables until the potatoes are crisp and golden and the beets are firm but slightly moist 7. Transfer to a wire rack to cool 8. Serve on a platter with bowl of dip in the center and the chips surrounding the bowl Serves: 4 Calories: 285 Protein: 8g Total Fat: 20g Saturated Fat: 2g Cholesterol: 0mg Carbohydrate: 28g Sugar: 15g Sodium: 155mg |
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