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 low-carb keto vegetable 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
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 Sundried 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.
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?
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.
Oven Baked Keto Vegetable Chips with Sundried Tomato Hummus – Pin It!
Baked Vegetable Chips with Hummus Recipe:
Vegetable Chips with Sundried Tomato Hummus
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
- 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.