Name Oven_baked root vegetable chips


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* 100 g (4 oz) potatoes, scrubbed
* 100 g (4 oz) sweet potatoes, scrubbed
* 100 g (4 oz) parsnips, scrubbed
* Schwartz Season-All Seasoning (Master Foods All Purpose Spicy Seasoning)
* fresh ground sea-salt
* 1 tbsp olive oil

* 100 g (4 oz) cream cheese
* 1/2 tbsp tomato ketchup
* 1/2 tbsp full fat milk
* 1 tsp snipped chives

1. Pre-heat an oven to 200°C/400°F/Gas Mark 6. Cut the potatoes and sweet potatoes in half lengthways and then into wedges. Cut the parsnips into wedges lengthways. Put ail the pieces into a bowl and toss with the olive oil, a sprinkling of seasoning and a little salt (for babies over a year). Brush a roasting tin with a little olive oil and arrange the vegetable wedges in the tin. Bake in the oven until tender (about 30 minutes).
2. For the dip, mix together the cream cheese, ketchup and milk and stir in the snipped chives. Serve with the vegetable chips.

Serves: 4 portions

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