Root vegetable chips with chimichurri dip

• 2 sweet potatoes cut into 10 cm sections
• 2 parsnips, cut into 10 cm sections
• 2 beets,
• 15 ml olive oil
• 2.5 ml sea salt
• 20 ml olive oil
• 2.5 ml flaked salt
• 30 ml grated Parmesan cheese

Chimichurri dip

• 5 g parsley, chopped
• 30 ml cilantro, chopped
• 1 clove garlic, minced
• 5 ml lemon zest
• 2.5 ml sea salt
• 1.25 ml dried chili flakes
• 45 ml sour cream
• 45 ml mayonnaise
• 1/2 avocado, chopped

1. Preheat oven to 190 C
2. Combine parsley, cilantro, garlic, lemon zest, sea salt and chili flakes in medium bowl. Puree sour cream, mayonnaise and avocado in blender. Add just a bit of water, if needed. Combine avocado puree with parsley-cilantro mixture. Store in airtight container until ready to use.
3. Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert food holder into center of one end of sweet potato and secure onto attachment. Insert food skewer through sweet potato, up to first mark. Attach Thin Blade to attachment. Position bowl under blade to catch sweet potato. Turn Stand Mixer to Speed 2 and position blade against sweet potato to process. Repeat with remaining sweet potato, parsnip and beet sections.
4. Transfer vegetable sheets to cutting board and cut into irregular square and triangular pieces, about 5-centimeters. Toss with olive oil and spread out evenly on 2-3 baking sheets. Sprinkle with sea salt and bake until crisp, 15-20 minutes, turning once halfway through
5. cooking time.
6. Remove from oven and sprinkle with Parmesan cheese. Let cool completely before serving with Chimichurri Dip.

Makes 12 appetizer servings