Veggie Pub Chips with Avocado-Blue Cheese Dipping Sauce

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Veggie Pub Chips with Avocado-Blue Cheese Dipping Sauce

April 11, 2018
CA Grown Mom

Susan Phillips

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Veggie Pub Chips with Avocado-Blue Cheese Dipping Sauce

Veggie Chips are all the rage, so I thought I’d try my hand at ’em.  They are a little time consuming, but when you make them yourself, you know where they are coming from, what is going into them, and how they are being cooked!  

Win-Win-Win!

 

This recipe makes a boatload…. well, more like enough for 6-8 people to snack on a healthy amount… but, who’s counting? 

The dipping sauce is so zesty and smooth, you’ll want to find things just to dip it in!  

Fresh, ripe avocados and tangy blue cheese are the main flavors and they rock the socks off these chips.

 

Of course, we start with beautiful California veggies.   I gathered up carrots, beets, rutabagas, and sweet potatoes.

 

Peeling is not completely necessary, but I wanted to take off all the ugly parts.  If you don’t mind, then by all means, just clean the skins and slice away…

 

I sliced all the veggies the same width using my mandoline, 1/8″.

 

Aren’t they all so purty?

 

Toss them liberally with California olive oil

 

And season with a dusting of salt

 

Place on a prepared baking sheet and bake in the oven for about 25 minutes, or until crisp, but not burned.

 

Bam!  Veggie chips for days…

 

Dip in the fabulous Avocado Blue Cheese Sauce and enjoy!

 

Recipe in 3-2-1…

Veggie Chips with Avocado-Blue Cheese Dipping Sauce
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 yellow beets
  2. 2 purple beets
  3. 2 rutabagas
  4. 2 sweet potatoes
  5. 4 carrots
  6. Olive oil
  7. Salt
  8. FOR THE DIPPING SAUCE
  9. 1 avocado, mashed
  10. 1/4 cup mayonaise
  11. 1/2 cup sour cream
  12. 1/2 lemon, juiced
  13. 2 oz. crumbled blue cheese
  14. Salt and pepper
  15. Handful chives, chopped
Instructions
  1. Preheat oven to 400 degrees
  2. Rinse, peel and slice the veggies to 1/8" thinckness
  3. Toss the sliced veggies with enough olive oil to lightly coat each piece and sprinkle with salt
  4. Place the veggies in a single layer on a baking sheet and sprinkle with more salt
  5. Bake for 20- 30 minutes, watchng so they don't burn, but are crisp. (no need to turn)
  6. FOR SAUCE: Combine all the ingredients and place in the fridge until ready to serve
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