One warm and sunny Saturday afternoon, we went for a cruise on Cody’s parents Tiki boat. Cody’s mom brought out some hummus and crackers, which we all loved. As we ate cracker after cracker, we discussed how we should create our own Chirpy hummus and serve it with healthy veggie chips instead.
By the time we got back home we had it figured out. We had half a jar of sundried tomatoes in the fridge that needed to be used, so why not make a yummy Sundried Tomato Hummus? It’s exactly what we did.
We had a long debate in the veggie section of our grocery store about which vegetables to choose for the chips. While you can pretty much choose whatever you want, we ended up picking sweet potato, carrots, beets, parsnip and butternut.
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.
Next week, Zellie and I are heading back to South Africa for a couple for months, which is kind of daunting, because that means the Chirpy team will be split up with a 6 hour time difference between us. We’ve decided to possibly scale back to two posts a week to help work around this little issue.
Back to these Baked Veggie Chips with Sundried Tomato Hummus. 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. I love eating a snack/appetizer like this and knowing that it’s good for me. PLUS, it tastes great and what’s more perfect than that?
- 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
- 1/4 cup • sundried tomatoes
- to taste • salt and pepper
- For the Chips:
- 1 • beet
- 1 • large carrot
- 1 • butternut
- 1 • sweet potato
Preheat the oven to 200ºF/100ºC.
Use a mandolin to 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 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.
Baked Veggie Chips with Sundried Tomato Hummus – Pin It!