Veggie Chips with Ranch Dip (Printable Version)

# What You Need:

→ Veggie Chips

01 - 1 medium beet, peeled and thinly sliced
02 - 1 medium sweet potato, peeled and thinly sliced
03 - 1 zucchini, thinly sliced
04 - 1 carrot, peeled and thinly sliced
05 - 2 tbsp olive oil
06 - 1/2 tsp sea salt
07 - Optional: black pepper, smoked paprika, garlic powder

→ Ranch Dip

08 - 1/2 cup sour cream
09 - 1/4 cup mayonnaise
10 - 1 tsp lemon juice or white vinegar
11 - 1 tsp dried dill
12 - 1/2 tsp garlic powder
13 - 1/2 tsp onion powder
14 - Salt and pepper, to taste
15 - 1 tbsp chopped fresh chives or parsley (optional)

# Steps to Follow:

01 - Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.
02 - Pat sliced vegetables dry with paper towels to remove excess moisture.
03 - Toss slices in olive oil, salt, and any desired seasonings.
04 - Spread in a single layer on baking sheets without overlapping.
05 - Bake for 25–35 minutes, flipping halfway through, until crisp and lightly browned (baking time varies by vegetable). Keep an eye on them to avoid burning.
06 - Cool chips on a wire rack — they will crisp up more as they cool.
07 - While chips bake, combine all ranch dip ingredients in a bowl and mix until smooth. Chill until ready to serve.
08 - Serve chips fresh with the ranch dip on the side.

# Additional Notes:

01 - Use a mandoline slicer for evenly thin chips.
02 - Store chips in an airtight container for up to 2 days (they may soften slightly).
03 - Greek yogurt can be substituted for sour cream for a lighter dip.

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