Ingredients:

4 beets (mix of colors) and/or turnips (chips)

2 sweet potatoes (chips)

extra-virgin olive oil (chips)

kosher salt (chips)

4 tablespoons extra-virgin olive oil, divided (chickpeas)

1 onion, chopped (chickpeas)

2 garlic cloves, minced (chickpeas)

1 1/2 teaspoons ground cumin (chickpeas)

1 1/2 teaspoons smoked paprika (chickpeas)

1 can chickpeas, drained and rinsed (chickpeas)

1 cup water (chickpeas)

1/2 teaspoon kosher salt (chickpeas)

1 cup unsweetened whole milk yogurt (sauce)

2 tablespoons tahini (sauce)

2 teaspoons fresh lemon juice (1/4 of a lemon (sauce)

1 garlic clove, grated (sauce)

1/4 teaspoon kosher salt (sauce)

1 large avocado, diced

1/3 cup feta cheese, crumbled

1/4 cup chopped kalamata or Moroccan olives, pitted

2 scallions, green parts thinly sliced

2 tablespoons chopped fresh herbs (mint, dill, cilantro, and/or parsley)

aleppo pepper and flaky sea salt, for finishing

Directions:

1. Preheat oven to 375°F. Scrub root vegetables well and thinly slice with a mandoline. Place sliced vegetables in a bowl; coat with olive oil and season well with salt. (Work with red and yellow beets separately so their color doesn't bleed.)

2. Arrange sliced vegetables on a sheet pan with a rack placed over top; bake 25 to 30 minutes or until crisp and golden. Alternatively, you can place sliced vegetables directly on sheet pan and turn halfway through.

3. Meanwhile, make spiced chickpeas: Heat half the olive oil in a saucepan over medium heat.

4. Sauté onions until soft, around 7 to 9 minutes. Add garlic and spices and sauté until fragrant, another minute or so. Add chickpeas, water, and salt. Allow to stew until the chickpeas are soft and most of the water has evaporated, around 20 minutes, stirring occasionally and breaking up chickpeas with a spoon. Stir in remaining olive oil.

5. To make the yogurt-tahini sauce, whisk all ingredients in a bowl or combine in a blender. (You'll want the sauce to be slightly runny so that you can easily drizzle, so add a tablespoon or two of water if your yogurt is thick.)

6. To serve, arrange chips on a platter and top with chickpeas, yogurt sauce, and remaining ingredients.

Bon Appetit!