Oh My Veggies · by Julia Mueller★ 4.5 (2)
Baked Root Vegetable Chips with Buttermilk-Parsley Dipping Sauce
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 27%
CARBS 51G51% OF CAL
10G FIBER0G ADDED0G INTRINSIC12G OTHER29G TOTAL SUGAR
FAT 17G38% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked root vegetable chips made from turnips, parsnips, and beets, served with a tangy buttermilk-parsley dipping sauce. Light and flavorful.
starteramerican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 7-ounce cup 2% Greek yogurt
- 6 tablespoons buttermilk
- 2 tablespoons minced parsley
- 2 cloves minced garlic
- 1 teaspoon lemon zest
- 1 teaspoon honey
- Salt to taste
- 1 medium turnip
- 1 large parsnip
- 1 medium golden beet
- 1 medium red beet
- 2 tablespoons olive oil or grapeseed oil
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt + more to taste
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 27%
CARBS 51G51% OF CAL
10G FIBER0G ADDED0G INTRINSIC12G OTHER29G TOTAL SUGAR
FAT 17G38% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 786mg
- Total sugar
- 29g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1091mg
- Calcium
- 222mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 786MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.