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April 19, 2021

Snacks – Vegetable Chip and Dip

Posted on December 12, 2010 by in vegetarian

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It is that time of the year where we all love to have unlimited ideas for snacks or snack food. People have staff parties, class parties and  pool parties as if it is the last opportunity they will ever have and frankly I can only handle so many warmed up sausage rolls and samosas in one year.
I know it is the quickest thing to just stop at the local supermarket and grab a few packets of crisps and a dip, but hey, come on, let’s have a little more imagination! You should know by now that here at My Easy Cooking HQ we like to do things the easy way and what can be easier than……
peeling a few vegetables like carrots, butternuts, potatoes, sweet potatoes, beetroot, parsnips and onions?

There is really nothing to this snack, dead easy to make and you can make the crisps beforehand. They keep really well in a air tight container so when you have the need to snack or you must take a platter of snacks to a party, simply throw the crisps on a platter, whip up a dip and there you have it……Vegetable Chip and Dip!

Vegetable Chip and Dip 
(made enough for 6 very hungry people)


2 large beets
2 large parsnips
2 large potatoes
2 large sweet potato
2 small butternut – peeled
vegetable oil
sea salt

For the dip

250 ml cream cheese
100gr blue cheese – crumbled
a splash of milk

Soften the cream cheese with a spoon and add the blue cheese and milk until it has the right consistency. Keep in fridge until needed.

Wash the vegetables and peel if you so wish. Slice all the vegetables in very thin slices with a mandolin, a sharp knife or use a vegetable peeler. Place vegetables in bowls of salted water while you are busy cutting all the others. I used a salad spinner to dry all the vegetables. Heat the oil in a big pan( I use my wok) or use your deep fryer. When the oil is hot, fry the vegetable strips in batches until golden brown and crispy. I fried each kind of vegetable separately( I used the same oil though). Drain on some kitchen toweling and sprinkle with sea salt. When it has cooled down, pack in airtight container or serve immediately with blue cheese dip. How easy is that?

How about some other delicious snack ideas!



Melted Camembert


Salmon Bites

It is Monday again  which means it is Meatless Monday!

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8 Responses to “Snacks – Vegetable Chip and Dip”

  1. SavoringTime in the Kitchen 13 December 2010 at 1:12 am #

    There is a restaurant here that serves root vegetable chips very similar to these – they're wonderful! What a great idea to make them at home.

  2. ♥peachkins♥ 13 December 2010 at 3:50 am #

    homemade veggie chips! brilliant!

  3. bellini valli 13 December 2010 at 1:57 pm #

    I have overworked my madolin on several occasions making these. Love the accompanying blue cheese dip Nina!!

  4. Marisa 13 December 2010 at 4:33 pm #

    I confess to always buying these crisps, it's probably about time to start making them! My favourites are the beetroot ones. 🙂

    How long do they last (stay crisp)?

  5. chocswirl 13 December 2010 at 6:44 pm #

    Blue Cheese Dip sounds awesome! Makes me wanna dive in…

  6. Ingrid 14 December 2010 at 12:12 am #

    This looks great. Love snack foods!

  7. Jeanne @ CookSister! 6 January 2011 at 7:13 pm #

    I'm impressed that you get them so THIN, doll!! Think I need a mandolin… These beat store-bought chips any day of the week. Yum!

  8. Mitzuyan Kosher Catering 9 January 2015 at 9:23 pm #

    Looks delicious. Very healthy choice.

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