|Ingredients:|| Serve With:|
Dips or Vegan Aioli
Cut the cauliflower into florets and coat with curry powder pop onto a baking tray.
Slice the zucchini into rounds, pop them onto the tray and sprinkle with nutritional yeast add the beetroot (also cut into rounds).
Finally, the kale – portion into chip-sized leaves, stems removed, coat with the sumac.
Drizzle the whole lot with olive oil and a sprinkle of salt and roast in the oven for about 20 minutes at 200 degrees. Once all your dippers are crunchy serve with a selection of dips or our vegan aioli (we recommend the chipotle flavour).
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