Socialising and after-work drinks are the devil’s work if you’re trying to eat healthily. It’s totally fine to indulge in treats every now and then, but it’s not great for our health or our waistlines to be chowing down on creamy dips and fried potato chips all the time. Having said that, no one really wants to miss out on this stuff either, which is why it’s important to learn a few tricks to make healthy snack alternatives for when you want to have a lovely social afternoon with some mates but you don’t really want to eat a day’s worth of calories in half an hour. Here’s a super easy and healthy alternative to cheese and crackers – a superfood beetroot dip (that is so yummy you won’t ever know it’s healthy!) and some simple oven-baked veggie chips. Give it a go at your next barbecue; your guests won’t even notice the difference.
beetroot dip with oven-baked veggie chips
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- 450g can whole baby beetroot (alternatively you can boil your own)
- 1 bunch coriander
- 2 garlic cloves
- 1 tsp cumin
- Salt and pepper, to taste
- 2 tbsp natural yoghurt
- 1 tbsp lemon juice (if you want your dip to be a bit thicker, use less lemon juice)
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp paprika
- Cracked black pepper, to taste
- 1 sweet potato (kumara)
- 1 white sweet potato
Photo credit: Smaggle
- For the dip, throw all ingredients into your processor and blend it. If you have a small food processor, coriander chops best solo, so start with that and then add the rest. If you have a giant mofo food processor, then go hard my friend. You can also skip the yoghurt if you aren’t dairy-friendly.
- Preheat oven to 180°C.
- Mix together salt, spices and pepper. Set aside.
- Using a mandoline or the slicing blade in your food processor, finely slice potatoes.
- Pat potatoes dry with paper towel to remove as much moisture as possible
- Spray with olive oil spray and sprinkle with spice mixture
- Bake on a tray in a single layer for about 20 minutes or until they’re cooked to your liking. Serve with beetroot dip and consume!
Carly is the founding editor of Smaggle.com which launched in 2007 back when blogging was weird. She has appeared in The Sydney Morning Herald, The Age, Cosmopolitan and Cleo magazines. She's the co-founder of of blog school Little Blog Big and co-host of podcasts Straight & Curly (for life improvement junkies) and Sweet Teen Club (for those of us who can't leave the '90s behind). Hoop earrings are totally her thing, Benedict Cumberbatch is her Beyoncé and she almost got run over by Myf Warhurst while out jogging one day.