Veggie Pub 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.

To make our veggie pub chips, 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 pub chips for days…

Dip in the fabulous Avocado Blue Cheese Sauce and enjoy!

Recipe in 3-2-1…

Veggie Pub Chips with Avocado Blue Cheese Dipping Sauce

Susan, CA Grown Mom

Ever tried making your own pub chips? It's easier than you think!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine American

Servings 8

Calories 154 kcal

Ingredients

  

1x2x3x

FOR THE VEGGIE CHIPS

• 2 tablespoon yellow beets
• 2 tablespoon purple beets
• 2 tablespoon rutabagas
• 2 tablespoon sweet potatoes
• 4 tablespoon carrots
• tablespoon Olive oil
• tablespoon Salt

FOR THE DIPPING SAUCE

• 1 tablespoon avocado mashed
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1/2 tablespoon lemon juiced
• 2 ounce crumbled blue cheese
• tablespoon Salt and pepper
• 3 tablespoons chives chopped

Instructions

 

• Preheat oven to 400 degrees
• Rinse, peel and slice the veggies to 1/8″ thinckness
• Toss the sliced veggies with enough olive oil to lightly coat each piece and sprinkle with salt
• Place the veggies in a single layer on a baking sheet and sprinkle with more salt
• Bake for 20- 30 minutes, watchng so they don’t burn, but are crisp. (no need to turn)

Notes

FOR SAUCE: Combine all the ingredients and place in the fridge until ready to serve

Nutrition

Calories: 154kcalCarbohydrates: 6gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 17mgSodium: 146mgPotassium: 240mgFiber: 2gSugar: 2gVitamin A: 1966IUVitamin C: 8mgCalcium: 64mgIron: 0.3mg

Keyword appetizers, blue cheese dip, chips and dip, homemade chips, sweetpotato chips

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