Vegetable chips with spicy dip 

Ingredients for 1 serving 

• 1 sweet potato 
• 1 raw beetroot 
• 1 parsnip 
• 1.5 tbsp olive oil 
• pinch of pepper 
• 7 oz cottage cheese 
• 1 tbsp sriracha 

Instructions 

Preheat the oven to 315°F. Peel the sweet potato, beetroot, and parsnip. Once peeled, slice the vegetables into the thinnest possible slices using a cheese slicer or a peeler. Place the sweet potato and parsnip slices in a bowl and add 1 tbsp of olive oil along with a bit more than a pinch of pepper. Mix well. In another bowl, combine the beetroot with half a tablespoon of olive oil and a pinch of pepper. 

Take a baking sheet, line it with parchment paper, and distribute the vegetable chips evenly on the sheet. Bake in the oven for an hour, remembering to flip the chips after 30 minutes. Once done, remove them from the oven and let them cool. Meanwhile, prepare the spicy dip by combining cottage cheese with sriracha in a bowl. Mix until well combined, creating a smooth dip. Serve the spicy dip with the vegetable chips and enjoy!