No one remembers the guy who brought chips to the party… until now!
We asked the ever-talented Sammie Mack to whip us up a dish for a holiday party, and she did not disappoint!
Creamy, crunchy, and delightfully refreshing, these homemade zucchini and sweet potato chips with white bean rosemary hummus are sure to make you unforgettable… Well, the dish will certainly be unforgettable. We can’t really speak for you (although we’re sure you’re great!).
White Bean and Rosemary Hummus
This recipe makes a whole lot of hummus. About 4 cups. If you only use 1 zucchini and 2 sweet potatoes for the chips like the recipes suggest, then you’ll be eating hummus for days. Adjust the recipes accordingly.
- 3 cups cooked white or cannellini beans (or two 15-ounce cans)
- ¼ cup tahini
- ¼ cup vegetable broth or water
- 2-3 tablespoons balsamic vinegar (depending on your taste)
- 2 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- Add everything to a food processor or blender and let it run until it’s nice and creamy. You could do this by hand with a potato masher, but it will take a while even if you are ripped.
- Let it sit for 30 minutes in the fridge before serving.
NOTE: If you’re running out of time or are not a great chef (like most of us over here!), you can stop the recipe now and purchase chips, pita bread, carrots, or anything else to dip in the hummus. However, we do highly suggest completing the whole recipe. Don’t settle for half the flavor and one third of the cool points. We believe in you!
Sweet Potato Chips
Makes approximately 30 chips. You may want to double, triple, or quadruple the recipe accordingly.
- 2 medium sweet potatoes
- 5 tablespoons coconut oil
- 1 tablespoon curry powder*
*Instead of only 1 tablespoon of curry powder, we used 2 tablespoons curry powder and 1 tablespoon cinnamon.
- Preheat your oven to 400 degrees Fahrenheit.
- Thinly slice the sweet potatoes into rounds using either a peeler or mandolin and place in a large shallow dish.
- Warm the coconut oil in a small saucepan or pot set over a low heat until liquefied. Remove from the heat and stir in the curry powder. Pour the heated mixture over the sweet potato rounds, carefully toss to coat the vegetable slices, then remove the rounds and place them on the prepared baking sheets.
- Bake in the preheated oven for 22 minutes, or until completely crisp- check them halfway through cooking and turn over if necessary. Reomve from the oven and serve in bowls.
Just like the sweet potato chips, this recipe makes approximately 30 chips. Adjust the recipe accordingly.
- Cooking spray
- 2 medium zucchini, about 4 inches long and 1 ½ inches wide
- 2 tablespoons flour (whatever type of flour you have is fine)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Pinch of salt
- Heat your oven to 350 degrees Fahrenheit. Lightly coat a baking sheet with cooking spray.
- Cut the zucchini into coins a little thicker than a quarter. If you cut them too thin, they will burn in the oven. If your slices start releasing some liquid, dab them with a towel to dry them off. Mix together in the flour, paprika, garlic powder, and sale in a medium bowl. Toss in the zucchini and mix them together until the zucchini pieces are coated in flavor.
- Lay the zucchini on the baking sheet and coat the slices lightly with cooking spray. Bake for 30 to 40 minutes, flipping them over every 10 minutes until they are golden and crisp. Keep your eye on them because they can go from perfectly crispy to burnt very quickly. They are best served the day they are made so that the crisp stays intact.
Looking for other healthy recipes?
We’ve got you covered! Take a look at our Very TruFriendsgiving where we feasted on: