For the chips

  • 2 small beets washed, unpeeled
  • 1 small sweet potato washed, unpeeled
  • Sea Salt

For the dip

  • ½ cup of Yogotherm cream cheese
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1 tablespoon of fresh dill
  • ½ teaspoon of dried parsley tea
  • Salt and pepper to taste

For the chips
Preheat oven to 375 (°F).
Using a mandolin slicer, cut thin slices of beets and sweet potatoes (unpeeled). Spread on paper towels and sprinkle with salt. Let drain for 10-15 minutes and blot excess water.
Place vegetables on a plate with parchment paper and bake for 12-18 minutes. Stay near the oven and carefully monitor after 10 minutes.

For the dip
Take all the ingredients for the sauce and mix well. Taste and adjust the seasoning.
Serve as a starter, snack or side dish.

It might be best to cook the beets and sweet potatoes separately because the cooking time may vary. Some chips will be ready before, so feel free to take them out of the oven for optimal taste.

The chips will stay fresh several days in an airtight container at room temperature.