Are you bored with your regular chips that go with your Friday night pizza or kebab? Why not change things up with a healthier alternative, packed full of flavour and goodness. Vegetable chips coated with harissa and served with a cooling homemade feta and cucumber dip made using quark are super addictive and couldn’t be easier to make than regular oven chips.
Sweet potato chips have become a big hit in our house, especially with the little one. After a period of fussy eating, he’s finally come around to the idea that vegetables are not the enemy and opened up his taste buds to try some new things. These vegetable chips coated in harissa that are cunningly disguised as sweet potato chips and are a winner with him and the whole family. They’re a great way of getting a variety of vegetables into kids, for this recipe I’ve used parsnips, carrots, and courgettes. However, because of the vivid colour from the harissa paste, at first glance, you wouldn’t necessarily know that they weren’t sweet potato fries; unless you’re a sweet potato chip connoisseur of course!
Vegetable chips coated with harissa and served with a cooling homemade feta and cucumber dip made using quark.
- 4 large parsnips
- 4 large courgettes
- 4 large carrots
- 2 tbsp harissa paste
- 2 tbsp oil (of your choice)
- 250g Graham's Family Dairy Natural Quark
- 1/4 cucumber grated
- 50g feta cheese
- 2 tbsp fresh mint
- Salt and pepper to taste
Preheat the oven to 200 degrees.
Prepare the vegetables by peeling and slicing them into chips (about 1cm thick). Place on a non-stick baking tray.
Coat the chips in the harissa paste and oil and bake in the oven for 18-25 minutes, remembering to turn half way through the cooking process.
While the chips are cooking, take a blender and add the quark, feta cheese and mint and blitz until smooth. Grate in the cucumber and season, stir until well combined.
When the vegetable chips are done, all them to cool for a few minutes before serving with the dip.
To make the dip, I used quark made by . Quark is a soft cheese that is naturally fat-free and high in protein, so great to incorporate into your meals if you’re looking to eat a little healthier. It’s incredibly versatile and can be used in both sweet and savoury dishes because it’s great at taking on different flavours.
I’m a massive fan of , which I used in this recipe. When mixed with cucumber and feta it becomes a refreshing accompaniment to the spice from the harissa roasted vegetable chips. Definitely, a match made in heaven if there ever was one!
Not only is this dip great for dipping your vegetable chips into with your fish supper, I think it would be perfect for salads, meat dishes and BBQs when the weather starts to hot up (well, I hope it does!).
Have you tried making your own chips before?
*Recipe commissioned by Graham’s Family Dairy, but all opinions are my own.