How easy is it to open a bag of chips with the intentions of only eating a handful and moments later you find you've dipped every chip into the dip, the packet is empty and the dip is low, but you still aren't feeling 100% satisfied? 

Solution: Create snacks like these root vegetable chips and dips made from REAL ingredients! 

Our dips are packed with maximum flavor and nutrients, and are so simple to throw together it makes them perfect to keep on hand so you have nourishing snacks guaranteed to satisfy you! 

Beetroot Tzatziki

  • 1 large beetroot, cooked and cooled, or 6 baby beets 
  • ½ cup Greek yogurt 
  • 1 garlic clove, crushed 
  • 1 tbsp fresh dill 
  • 1 tbsp red wine vinegar 
  • 2 tbsp olive oil

METHOD

  1. Add all ingredients to the food processor or high-powered blender. 
  2. Process until desired texture. We love ours a little chunky! Process for longer if you love it smooth. 
  3. Pour into bowl to serve. 
  4. Store in the fridge for up to a week.

Chili, Cilantro Hummus

  • 1 x can of chickpeas, drained and rinsed 
  • 2 tbsp tahini 
  • 2 garlic cloves, crushed 
  • 1/2 tsp sea salt 
  • 6 tbsp olive oil 
  • 1 lemon, juiced
  • 1 tsp paprika 
  • 1 handful cilantro, roughly chopped 

Sweet Chili Oil Drizzle

  • 1 tbsp olive oil
  • 1 chili, finely sliced
  • 1 tbsp maple syrup
  • 1 crushed garlic clove
  • 1 tsp Apple Cider Vinegar

METHOD

  1. Add all ingredients for the chili, cilantro hummus into the food processor or high-powered blender. 
  2. Process until desired texture. We love ours a little chunky! Process for longer if you love it smooth. 
  3. In a frypan over medium heat, sauté olive oil, chili, maple syrup, garlic, and apple cider vinegar until the garlic and chili are soft and fragrant. About 2-4 minutes.
  4. Pour hummus into a bowl and serve with a drizzle of chili dressing. 
  5. Store in the fridge for up to a week.

Oven-Baked Root Chips

  • 2 carrots, thinly sliced (using heirloom varieties makes your chips super beautiful) 
  • 1 parsnip, thinly sliced 
  • 1 sweet potato, thinly sliced
  • 1 small beetroot, thinly sliced 
  • 1 tbsp coconut oil, melted 
  • 1 tsp sea salt 
  • 1 tsp smoked paprika
  • 2 tsp dried rosemary

METHOD 

  1. Preheat oven to 350°F (180ºC). 
  2. Line a baking tray with parchment paper and lay out your thinly sliced root vegetables. 
  3. Drizzle with melted coconut oil, and sprinkle with herbs, spices and sea salt. 
  4. Mix with hands to ensure well coated and spread even on the tray. 
  5. Roast in the oven for 25-30 minutes or until your chips are evenly cooked and a little crisp.