This recipe has been in the works for approximately 2 weeks now, testing and trying out all the methods to my previous fail at homemade chips. Well, all methods except a deep fry, because well..
Admittedly, I’m just too lazy to want to clean up the stove after all that splatter.
Lamb burgers, it’s worth it.
I want hands off snacks.
So, needless to say. This required a few batches of this amazing cauliflower and garlic dip. Which was fine with just about everyone. Especially when I told them they are eating veggies with each scoop.
Now, you can make this as fancy as you’d like with herby spices or kalamata olives, but I love this one as written, sightly warm, and with the crunch of homemade root veggie chips.
Eating your veggies never felt so good. Or, is the right word decadent? At least for the cozy winter months. Either way, you’ll feel good after eating these, not the reverse.
So with the season of overindulgence ahead of us, my little gift to you.
Roasted Cauliflower + Garlic Dip
Makes 6 servings
Notes: Perfect for dipping, anywhere you’d use hummus, or as a sauce/salad dressing. I love these with veggies or roasted root veggie chips!
1 large head cauliflower
½ sweet onion
1 head garlic (or less if you prefer)
olive oil, sea salt and pepper
Preheat oven to 400 and line a baking sheet with parchment paper. Chop cauliflower into florets and onion into half moons (bigger pieces so they don’t burn) and slice stem off of garlic head.
Remove papery excess garlic skin, keeping the individual cloves in their skin.
Add cloves and cauliflower to the baking sheet, drizzle with olive oil and sprinkle with sea salt and pepper. Roast for 25 minutes or until done. Slip skins off of the garlic cloves, and add onion, cauliflower and garlic to a blender.
Add a tiny bit of water, olive oil and season with generous amounts of pepper, and sea salt. Blend until smooth. Serve warm or cold.
Notes: You will need a mandoline slicer to make this chips, and whatever combination of root veggies that you prefer!
Makes 2-3 cups chips
2 thicker carrots
1 smaller yam
2 yukon gold potatoes
1 small golden beet
1 small red beet
1 thicker parsnip
Preheat oven to 375 and line 2 baking sheets with parchement paper. Slice your veggies (I used size 2 on a 1-4 scale on my slicer). Add to a tupperware container and add a light drizzle of olive oil. Close lid and shake well.
As you lay each veggie out, rub with your hands to make sure all sides are evenly coated. Don’t overlap the chips, if possible so they crisp evenly. Sprinkle all with sea salt.
Bake for 20-25 minutes, depending on your oven, until they crisp. I found it helpful to rotate the pans as I went, and turn the heat up towards the end.
Store in a sealed container in the fridge. If they lose their crisp, warm them quickly before serving.