OVEN-BAKED VEGETABLE CHIPS

WITH PESTO HUMMUS

  • 439.6
    Calories
  • 28.2g
    Total Fat
  • 13.3g
    Protein
  • 27.3g
    Total Carbohydrates
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  • Prep
  • Cook
  • Skill
    Casual


Ingredients

Ingredients for 4 people
      

  • 1 potato, peeled
  • 1  beetroot bulb, peeled
  • 1 swede, peeled
  • 400g can chickpeas, rinsed, drained
  • 1 jar Barilla Pesto Genovese
  • 2 tablespoons tahini
  • 2 garlic cloves, peeled
  • 1-2 tablespoons fresh lemon juice, to taste
  • Olive oil spray
  • Extra virgin olive oil, to serve

Instructions

  1. 1 TO START

    Preheat oven to 200°C fan forced. Line 3 large baking trays with baking paper.


  2. 2 PREPARE THE POTATO

    Use a mandolin or very sharp knife to cut the potato into very thin slices. Pat slices dry with paper towel. Lay in a single layer on one of the lined trays. Spray with oil to coat well. Season. Bake for 30-35 minutes or until golden and crisp. Set aside on the tray to cool completely.




  3. 3 NEXT THE BEETROOT & SWEDE

    Reduce oven temperature to 180°C fan forced. Use a mandolin or very sharp knife to cut the beetroot and swede into very thin slices. Pat slices dry with paper towel. Lay in a single layer on the remaining lined trays. Spray with oil to coat well. Season. Bake for 35-40 minutes or until crisp and dried. Set aside on the trays to cool completely.



  4. 4 MAKE THE PESTO HUMMUS

    Meanwhile, process the chickpeas, Pesto Genovese, tahini and garlic in a food processor until the mixture is smooth. Add the lemon juice to taste. Process until well combined. Season.




  5. 5 SERVE

    Transfer to a serving bowl. Drizzle the hummus with a little olive oil, if using, and season. Serve with the vegetable chips.




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