Winter 2026

Vegetable Crisps with Beetroot Dip

Serving: 6

Prep Time: 15 minutes

Cook Time: 2 hours. 30 minutes

3x large sweet potato, thinly sliced

450g raw beetroot, thinly sliced

500g carrots, thinly sliced

500g parsnip, peeled into ribbons

Maldon Pepper Sea Salt, to garnish

Beetroot Yogurt Dip:

250g pack of cooked beetroot, drained

100g thick Greek yoghurt

2 garlic cloves, grated

Generous pinch of Maldon Pepper Sea Salt

Preheat the oven to 140c.
Place the thinly sliced sweet potato on tray and spread the out in an even layer. Do the same on a separate tray for the beetroot (otherwise it will stain the other vegetables), and the carrots. Place these into the oven for about 2 – 2.5 hours, add the parsnip ribbons for the final 45 minutes. Bake the vegetables until they have dried out and gone crisp. They will go darker in the oven but make sure they don’t burn or catch too much.
While the vegetables are baking, make the beetroot dip. Place the cooked beetroot into a food processor along with the Greek yoghurt, grated garlic and Maldon Pepper Sea Salt. Then blitz until smooth and vibrant pink. Tip this into a bowl and set aside.
When the vegetable crisps are done, remove from the oven and pile into a large bowl. Sprinkle over some Maldon Pepper Sea Salt and serve alongside the beetroot dip.