All about Jess + Easy Healthy Recipes + Quick Healthy Meals + Side Dishes/Salads + Vegan

Healthy Chips and Dip

08 June 2016
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Healthy eating isn’t about deprivation or restriction – you can still have chips and dip on a Friday night! Just sub out traditional potato or corn chips for these super crispy carrot and parsnip wedges. Add a side of guacamole and you have a healthy and even tastier dinner side or snack!


Serves: 4

  • 3 carrots, peeled
  • 3 parsnips, peeled
  • 3 tbsp cold-pressed olive oil
  • 2 rosemary sprigs
  • 2 tbsp Za’atar spice blend (optional)
  • 1 avocado
  • Squeeze of lemon juice
  • 1 tsp chilli flakes etc. (optional)



  1. Preheat oven to 180°.
  2. Cut carrots and parsnips into chip shapes and arrange on a baking tray.
  3. Drizzle olive oil over chips and toss to coat.
  4. Sprinkle Za’atar spice over carrots and rosemary springs over parsnip.
  5. Season generously with salt and pepper. Place in oven and cook for 20-25 minutes, until crispy.
  6. Place avocado in bowl. Using a fork, mash until smooth. Add a squeeze of lemon juice, salt and pepper. Chilli flakes optional, but very much recommended.
  7. Remove chips from oven, assemble on a platter with Avocado Dip and enjoy!


  • A hot oven is the key to crispy chips – make sure to preheat your oven properly before you put your veggie chips in.


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