Sun-dried Tomato Hummus
How to make healthy keto oven baked vegetable chips:
Perfecting the chips took some trial and error, but in the end we figured out that the secret to having crispy baked veggie chips is to go low and slow – approximately 2 – 2.5 hours at 200ºF/100ºC, which is technically no different to dehydrating them, so if you have a dehydrator – go for it!
While they all tasted good, our least favorite chip was the beet chip and our favorite was the butternut.
So, next time I’ll probably do a whole batch of butternut chips. The other chips gave some variety of color, though, and since you eat with your eyes first, it’s not such a bad idea to include them – and they’re still delicious.
This Baked Veggie Chips with Sun-dried Tomato Hummus is one of my new favorite snacks. Even though they take a long time to make, it’s not hands-on, it’s just a wait – and it’s well worth the wait.
While Chickpeas are not strictly low-carb – they do have a lot of good aspects that keeps them from being a complete no-no. Therefore, this is a great snack for a special occasion.
Sun-dried Tomato Hummus
Ingredients
For The Chips:
- 1 beet
- 1 large carrot
- 1 butternut
- 1 sweet potato
For The Hummus:
- 2 cups canned chickpeas (drained)
- 4 garlic cloves
- 2 tbsp tahini paste
- 2 tbsp oil (we used the oil from the jarred sundried tomatoes)
- 1/2 lemon (juice only)
- 1/4 cup sun-dried tomatoes
- to taste salt and pepper
Instructions
- Preheat the oven to 200ºF/100ºC.
- Use a mandolin to carefully slice the veggies approximately 1/4”/4mm thick. They need to be cut thicker than you’d expect or they will disintegrate once dried.
- Arrange the chips on lined baking sheets and drizzle with oil and sprinkle lightly with salt. Pop in the oven for approximately 2-2.5 hours.
- While the chips bake, throw all the ingredients for the hummus in a food processor and blitz until smooth.
- Once the chips are baked and cooled, serve it up!
- We added some of the sundried tomato oil on top of the hummus and a sprinkle of paprika.
Notes
- Divide the chips into 2 sheet pans if needed. Swap the pans half-way through to ensure they cook evenly.
Yummy!! Next time I will do only butternut chips – they were super delicious!
I love sundried tomatoes!! And I love that you incorporated them into this hummus 😀
Same! ???????? Would incorporate them into everything if I could haha. Thanks for stopping by, Sarah!