Go Back
+ servings
Baked Veggie Chips with Sundried Tomato Hummus
Print Recipe
5 from 1 vote

Vegetable 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 Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Snack
Cuisine: American, Mediterranean
Servings: 4 servings
Calories: 332kcal


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 tablespoon tahini paste
  • 2 tablespoon oil (we used the oil from the jarred sundried tomatoes)
  • ½ lemon (juice only)
  • ¼ cup sun-dried tomatoes
  • to taste salt and pepper


  • Preheat the oven to 200ºF/100ºC.
  • Use a mandolin to carefully slice the veggies approximately ¼”/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.


Tips and Tricks:
1. Divide the chips into 2 sheet pans if needed. Swap the pans half-way through to ensure they cook evenly.


Calories: 332kcal | Carbohydrates: 51g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 1304mg | Fiber: 11g | Sugar: 11g | Vitamin A: 27150IU | Vitamin C: 53mg | Calcium: 164mg | Iron: 4mg