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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

Baked Veggie Chips with Sundried Tomato Hummus
An easy recipe for Vegetable Chips – a health alternative to store-bought chips. Served with a yummy Sun-Dried Tomato Hummus. 10 Ingredients. 20 Minutes Hands-On Time. Low-Carb. Keto. Gluten-Free. Paleo. Whole 30.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Serving Size 4 servings

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.

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