Best Root Vegetable Chips With Roasted Garlic Dip Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SUNNY'S ROASTED GARLIC AND FROZEN VEGGIE DIP



Sunny's Roasted Garlic and Frozen Veggie Dip image

Provided by Sunny Anderson

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 14

10 to 12 cloves garlic, peeled
Olive oil, for roasting
Kosher salt and freshly ground black pepper
Two 10-ounce bags frozen peas
One 10-ounce bag frozen roasted peppers and onions
2 cups loosely packed fresh parsley leaves
1/4 cup cream cheese
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
1/4 cup finely chopped toasted walnuts
Pita chips, for serving
Raw vegetables, for serving
Grissini, for serving

Steps:

  • For the roasted garlic: Preheat the oven to 400 degrees F.
  • In a small ramekin or pouch formed out of aluminum foil, add the garlic and enough olive oil to cover. Season with salt and pepper, then cover or close with aluminum foil. Roast until the garlic is tender but not browned, about 25 minutes.
  • For the dip: In a food processor, add the peas, peppers and onions, parsley, cream cheese, lemon juice, a pinch of salt and a few grinds of pepper. Add the roasted garlic (reserve some the olive oil for the garnish) and pulse until smooth. Taste and season with more salt if needed.
  • For the garnish: Serve the dip in a bowl with a drizzle of the olive oil from the roasted garlic and a sprinkle of the parsley and walnuts. Serve with pita chips, raw vegetables and grissini for dipping.

BAKED VEGGIE CHIPS



Baked Veggie Chips image

Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! -Christine Schenher, San Clemente, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 10

1/2 pound fresh beets (about 2 medium)
1 medium potato
1 medium sweet potato
1 medium parsnip
2 tablespoons canola oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper

Steps:

  • Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 220mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROOT VEGETABLE CHIPS WITH ROASTED GARLIC DIP



Root Vegetable Chips With Roasted Garlic Dip image

Number Of Ingredients 10

ROASTED GARLIC DIP:
1 head garlic (large), with firm, plump cloves
1 teaspoon extra-virgin olive oil
salt and freshly ground pepper to taste
1 cup ricotta cheese
1/2 cup , freshly grated Parmigiano-Reggiano cheese
1/2 cup sour cream
ROOT VEGETABLE CHIPS:
1 1/2 pounds assorted root vegetables, such as carrots, parsnips, beets, lotus roots, and taro
vegetable shortening or vegetable oil for deep-frying

Steps:

  • 1. TO MAKE THE DIP: Preheat the oven to 400°F. Cut the garlic in half horizontally, keeping the head as intact as possible-do not peel the garlic. Drizzle the cut surfaces with the oil and season with a sprinkle of salt and pepper. Put the two halves back together to re-form the garlic head. Wrap tightly in aluminum foil. Bake until the garlic is tender and the cloves have turned golden beige, 35 to 45 minutes. Unwrap the garlic and let cool completely. Squeeze the garlic pulp out of the skins into a small bowl, discarding the skins. 2. Using a fork, mash the garlic pulp until smooth. Stir in the ricotta, Parmigiano, and sour cream. Season with salt and pepper to taste. Let stand for 30 minutes at room temperature to blend the flavors. (The dip can be prepared 1 day ahead, covered, and refrigerated. Let it come to room temperature before serving.) 3. TO MAKE THE CHIPS: Using a mandoline or plastic V-slicer, cut the root vegetables as directed below. The slices should be almost paper-thin, less than 1/16 inch. As the vegetables are sliced, place each kind in a separate large bowl of cold water and let stand for 30 minutes to remove excess starch. CARROTS AND PARSNIPS: Peel and cut lengthwise into very thin strips. BEETS: Rub your hands lightly with vegetable oil to keep the beet juices from staining your skin. Peel the beets and cut crosswise into very thin rounds. LOTUS ROOTS: These can be found at Asian grocers, and make very interesting chips with random holes throughout. Peel and cut crosswise into very thin rounds. TARO: Also known as yautia, this root vegetable can be purchased at Latino and Asian markets. Fried taro chips have a slight purple tinge. Peel and cut crosswise into very thin rounds. 4. Drain the vegetables well. Spread them out between layers of paper towels and pat completely dry. 5. Place a large wire cake rack over a jelly roll pan. Fill a large roasting pan with a double thickness of crumpled paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. 6. In separate batches, without crowding, deep-fry the vegetables, stirring often with a wire-mesh skimmer to separate the chips, until the chips are golden brown, 2 to 3 minutes. (If you are frying beets, fry them last, as their color may leach into the oil.) Using the skimmer, transfer the chips to the wire racks to drain briefly, then move them to the roasting pan with paper towels to remove excess oil. Separate each new layer of chips with more paper towels. The chips will crisp as they cool, and are best served at room temperature within 6 hours of frying. Just before serving, sprinkle with salt and pepper, and serve with the ricotta dip.

Nutrition Facts : Nutritional Facts Serves

ROOT VEGETABLE CHIPS WITH ROASTED GARLIC DIP



Root Vegetable Chips With Roasted Garlic Dip image

"Carrots, parsnips, beets, taro, and lotus root all make chips that are not only delicious, but colorful, to boot. Make an assortment, and you'll have a rainbow in a bowl. The ricotta-garlic dip is the perfect partner, and one of the most-requested standards from my extensive dip-spread repertoire" ...so says Rick Rodgers in his book, "Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts". Prep time does not include standing* or cooling time.

Provided by Sandi From CA

Categories     Lunch/Snacks

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 large head of garlic, with firm, plump cloves
1 teaspoon extra virgin olive oil
salt & freshly ground black pepper
1 cup ricotta cheese
1/2 cup freshly grated parmigiano-reggiano cheese
1/2 cup sour cream
1 1/2 lbs assorted root vegetables, such as carrots, parsnips, beets, lotus roots, and taro
vegetable shortening or oil, for deep-frying

Steps:

  • To make the dip: Preheat the oven to 400°F Cut the garlic in half horizontally, keeping the head as intact as possible-do not peel the garlic. Drizzle the cut surfaces with the oil and season with a sprinkle of salt and pepper. Put the two halves back together to re-form the garlic head. Wrap tightly in aluminum foil. Bake until the garlic is tender and the cloves have turned golden beige, 35 to 45 minutes. Unwrap the garlic and let cool completely. Squeeze the garlic pulp out of the skins into a small bowl, discarding the skins.
  • Using a fork, mash the garlic pulp until smooth. Stir in the ricotta, Parmigiano, and sour cream. Season with salt and pepper to taste. Let stand* for 30 minutes at room temperature to blend the flavors. (The dip can be prepared 1 day ahead, covered, and refrigerated. Let it come to room temperature before serving.)
  • To make the chips: Using a mandoline or plastic V-slicer, cut the root vegetables as directed below. The slices should be almost paper-thin, less than 116 inch. As the vegetables are sliced, place each kind in a separate large bowl of cold water and let stand* for 30 minutes to remove excess starch.
  • Carrots and parsnips: Peel and cut lengthwise into very thin strips.
  • Beets: Rub your hands lightly with vegetable oil to keep the beet juices from staining your skin. Peel the beets and cut crosswise into very thin rounds.
  • Lotus roots: These can be found at Asian grocers, and make very interesting chips with random holes throughout. Peel and cut crosswise into very thin rounds.
  • Taro: Also known as yautia, this root vegetable can be purchased at Latino and Asian markets. Fried taro chips have a slight purple tinge. Peel and cut crosswise into very thin rounds.
  • Drain the vegetables well. Spread them out between layers of paper towels and pat completely dry.
  • Place a large wire cake rack over a jelly roll pan. Fill a large roasting pan with a double thickness of crumpled paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F
  • In separate batches, without crowding, deep-fry the vegetables, stirring often with a wire-mesh skimmer to separate the chips, until the chips are golden brown, 2 to 3 minutes. (If you are frying beets, fry them last, as their color may leach into the oil.) Using the skimmer, transfer the chips to the wire racks to drain briefly, then move them to the roasting pan with paper towels to remove excess oil. Separate each new layer of chips with more paper towels. The chips will crisp as they cool, and are best served at room temperature within 6 hours of frying. Just before serving, sprinkle with salt and pepper, and serve with the ricotta dip.

Nutrition Facts : Calories 154.1, Fat 11.9, SaturatedFat 7.2, Cholesterol 34.1, Sodium 158.5, Carbohydrate 4, Fiber 0.1, Sugar 0.2, Protein 8.1

Related Topics