Baked Veggie Chips with Curried Yogurt Dip

By Tonya_Speed

Ingredients

• Chips:
• Olive oil
• 1/2 1/2 1/2 eggplant, washed and ends removed
• 1/2 1/2 1/2 acorn squash, washed, halved and seeded
• 1 1 1 beet, peeled and washed
• to to taste
• Dip:
• 12 12 100 2-lb Yoplait® Greek 100 plain yogurt (from 2-lb container)
• 1 1 1 tablespoon curry powder
• 1 1 1 tablespoon lemon juice
• to and pepper to taste

Preparation

Step 1

Heat oven to 250°F. Line 2 cookie sheets with silicone mats; lightly brush with olive oil.

Use a mandoline slicer to slice eggplant, squash and beet into thin slices, about 1/16 inch thick. Arrange slices in single layer on cookie sheets.

Lightly brush vegetable slices with olive oil; sprinkle with salt. Bake 1 hour, rotating halfway through, until chips are dried and slightly crunchy.

Transfer chips to cooling rack to harden and cool.

Meanwhile, in small bowl, stir together Dip ingredients. Serve with chips.