CRRRRUNCH. Who knew ugly vegetables could make such a satisfying snack? I really get excited when I find a new way to use those veggies I’ll get from the farmer’s market that don’t look “perfect”, and I’m not sure if they’re even useable. To mine and my lovely recipe helper’s surprise the not-so-good looking vegetables taste equally as good, and you’re putting nothing to waste. The recipe itself is so straightforward, can be done with any root veggie, and features a tangy flavor that’ll knock your snack time socks off.
Chips are good on their own, but adding a special flavor make them even better. Hidden Valley’s Ranch Greek Yogurt Dip hit the spot without having to get too fancy with spices and herbs and veggies. When you’re on-the-go there’s not much time to be picky about bruised and imperfect vegetables. I’ve been really inspired by the Hidden Valley® Taste Not Waste campaign, which addresses the food waste problem head on by inspiring us to think differently about produce and embrace less than perfect vegetables. It may sound silly, but it really rings true for those of us who are discriminatory to the “ugly” veggies. I’ve always been that person to go for the ugly looking carrot or bruised banana, so this one hit home for me.
- olive oil cooking spray, to coat
- 1 lb parsnips, sliced in 1 inch pieces
- 1 lb potatoes, sliced in 1 inch pieces
- 2 T olive oil
- 1 pack Hidden Valley Ranch Dressing
- Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside.
- Place sliced potato and parsnips in a large bowl and toss with 2 T EVOO until evenly coated. Add 1 T ranch seasoning and toss to evenly coat.
- Arrange vegetables on prepared baking sheets, spacing them ¼ inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with 1 T ranch seasoning and serve.
Find the auction for a limited edition bottle of Hidden Valley’s Taste Not Waste Bottle here.
This is a sponsored conversation written by me on behalf of Hidden Valley. The opinions and text are all mine. #TasteNotWaste