Oven-baked vegetable chips are not only healthier than those that are fried; their flavour is fresher and more concentrated, too.
2 medium potatoes, about 300 g in total, washed
3 medium beets, about 350 g in total, washed
2 tablespoons canola oil
Spicy Peanut Dip
2 teaspoons canola oil
1 large shallot, finely chopped
1 garlic clove, crushed
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄4 cup crunchy peanut butter
1 teaspoon reduced-salt soy sauce
1 tablespoon clear honey
1 tablespoon freshly squeezed lemon juice
To make the spicy peanut dip, heat the oil in a small pan over medium heat, and fry the shallot and garlic for 3–4 minutes.
Stir in the cumin and coriander and cook for a few more seconds, then add the peanut butter, soy sauce, honey and 5 tablespoons water. Stir over low heat until the ingredients are combined. Remove from the heat and mix in the lemon juice. Spoon into a small bowl, cover and set aside.
Preheat the oven to 425ºF (220ºC). Cut the potatoes and beets into very thin (2 mm) slices, using the fine slicing blade in a food processor, or slice as thinly as possible with a knife.
Place the potato and beet slices in 2 separate bowls and add 1 tablespoon canola oil to each bowl. Toss the vegetable slices until they are coated lightly with oil, and then spread them out in a single layer on 3 large non-stick baking sheets.
Bake for 35 minutes, turning the vegetables frequently and moving the position of the baking sheets each time you turn the vegetables, until the potatoes are crisp and golden and the beets are firm but slightly moist. Keep a close eye on the vegetable chips to make sure they do not burn. Transfer to a wire rack to cool.