Kettle rainbow root vegetable chips with sun-dried tomato mayo and tzatziki sauce

By Sebastien Centner
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These Kettle rainbow root vegetable chips can be served with two options, a sun-dried tomato may and a tzatziki sauce.




  • 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



For the Paper Bags

  1. Cut the needed amount of small paper lunch bags in half (so they aren't so tall). Set aside for serving. 


  1. 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

  1. Mix mayonnaise, sundried tomatoes, ground black pepper and cider vinegar well and set aside. 

To Serve

  1. 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.
  2. Repeat above steps with sundried tomato mayo. 
  3. Serve and enjoy!


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