Chips & dip is actually required by law on Sunday funday sooooo, we thought we'd make it ya know, better by baking up some root veggies and avocado dip instead. FTW.  

Makes 6 servings 

What you need

1 small butternut squash, peeled
1 large sweet potato, peeled
1 large parsnip, peeled and trimmed
1 carrot, peeled and trimmed
coarse salt and freshly ground black pepper
2 tablespoons chopped mixed fresh herbs (sage, thyme and oregano)
5 tablespoons Tessemae’s Zesty Ranch
2 ripe avocados, pitted and chopped
¼ cup Tessemae’s Mayonnaise
3 tablespoons fresh lemon juice
coarse salt and freshly ground black pepper

What you do

1. Heat oven to 375 and place racks in upper and lower thirds of oven. Line 2 rimmed baking sheets with parchment paper.
2. Cut butternut squash in half, separating the skinny end from the bulbous end. Halve the bulbous end and scoop out the seeds and discard them.
3. Using a mandolin, cut squash, sweet potato, parsnip and carrot into very thin slices (about 1/16-inch-thick). Place veggies on paper towels in a single layer and sprinkle with salt. Let stand 15 minutes, then blot dry.
4. Toss together veggies, herbs, and 3 tablespoons of the Zesty Ranch. Working in batches, place vegetable slices on a single layer on prepared baking sheets.
5. Bake until crisp, about 40 minutes, tossing veggies and rotating baking sheets halfway through cook time. Let veggies cool on baking sheets 5 minutes.
6. While veggies are baking, make Aioli Dip: combine remaining 2 tablespoons Zesty Ranch, avocado, Mayonnaise, lemon juice and salt and pepper to taste in a blender and process until smooth. Serve with veggie chips.