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Root Vegetable Chips with Chimichurri Dip

Serves: Makes 12 servings


  • 2 sweet potatoes, ends trimmed, cut into 4-inch sections
  • 2 parsnips, ends trimmed, cut into 4-inch sections
  • 2 beets, ends trimmed, cut into 4-inch sections
  • 3 teaspoons olive oil
  • ½ teaspoons sea salt
  • 1½ tablespoons olive oil
  • ½ teaspoon flaked salt
  • 2 tablespoons grated Parmesan cheese

  • Chimichurri Dip:
  • ¼ cup parsley, chopped 2 tablespoons cilantro, chopped
  • 1 clove garlic, minced 1 teaspoon lemon zest
  • ½ teaspoon sea salt
  • ¼ teaspoon dried chili flakes
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • ½ avocado, chopped


Preheat oven to 375°F

Combine parsley, cilantro, garlic, lemon zest, sea salt and chili flakes in medium bowl. Puree sour cream, mayonnaise and avocado in blender. Add just a bit of water, if needed. Combine avocado puree with parsley-cilantro mixture. Store in airtight container until ready to use.

Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert food holder into center of one end of sweet potato and secure onto attachment. Insert food skewer through sweet potato, up to first mark. Attach Thin Blade to attachment. Position bowl under blade to catch sweet potato. Turn Stand Mixer to Speed 2 and position blade against sweet potato to process. Repeat with remaining sweet potato, parsnip and beet sections.

Transfer vegetable sheets to cutting board and cut into irregular square and triangular pieces, about 2-inches. Toss with olive oil and spread out evenly on 2-3 baking sheets. Sprinkle with sea salt and bake until crisp, 15-20 minutes, turning once halfway through cooking time.

Remove from oven and sprinkle with Parmesan cheese. Let cool completely before serving with Chimichurri Dip.

by KitchenAid

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