Kettle rainbow root vegetable chips with sun-dried tomato mayo and tzatziki sauce
These Kettle rainbow root vegetable chips can be served with two options, a sun-dried tomato may and a tzatziki sauce.
SERVES
4
TO
7
Ingredients
Tzatziki
- 1/2 cup cucumber, grated and gently squeezed
- 1 teaspoon mint leaves, chopped
- 2/3 cup Greek yogurt
- 2/3 cup sour cream
- 1 clove garlic, crushed
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- Sea salt and black pepper to taste
Sundried Tomato Mayonnaise
- 2/3 cup mayonnaise
- 1/2 cup sundried tomatoes in oil, finely chopped
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cider vinegar
To Serve
- Kettle rainbow root vegetable chips
Directions
For the Paper Bags
- Cut the needed amount of small paper lunch bags in half (so they aren't so tall). Set aside for serving.
Tzatziki
- Mix cucumbers, mint, greek yogurt, sour cream, crushed garlic, lemon juice, olive oil, sea salt and black pepper well and set aside.
Sundried tomato mayonnaise
- Mix mayonnaise, sundried tomatoes, ground black pepper and cider vinegar well and set aside.
To Serve
- Add tzatziki to the small paper bowl, place on one side of the cut paper bag.
Fill the other half of the paper bag with chips. - Repeat above steps with sundried tomato mayo.
- Serve and enjoy!
