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.
Servings: 4 servings
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