It’s so easy to get lost in a bag of chips, especially when we’re spending so much more time at home. The snacks are the best part of the holidays! (Okay, the gifts might be a close second.) The good news is that you can still get that satisfying, salty crunch we all crave so much with a healthy chip recipe. Add a savory bean-free dip for a perfect pairing that will make you forget all about store-bought salsa.
Rosemary Garlic Bean-Free Hummus
We’re happy to say you can make hummus without the garbanzo beans. If you have trouble digesting beans, then a bean-free dip is the way to go. Replace beans with zucchini and garlic, for a tasty dip that won’t bloat or give you any stomach discomfort.
Garlic Bean Free Hummus
- 2 raw zucchini chopped
- 3/4 cup tahini
- 1/4 cup extra virgin olive oil
- 1 teaspoon rosemary fresh or dried
- 1/2 cup fresh lemon juice
- 2 teaspoons sea salt
- 2 garlic cloves
- Garnish with fresh mint sprouts and black sesame, if desired
Add all the ingredients to a blender or food processor. Blend until smooth.
Crispy Zucchini Chips
You won’t miss the potatoes with these crispy zucchini chips. The other advantage of this snack is that these chips are BAKED. None of that greasiness you’ve come to expect from a satisfying snack. Here’s to saving our calories for the main dish! You can add radish chips into the mix for a bit of added color, or just serve the crispy zucchini chips and the dip.
- 1 medium zucchini
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
Preheat oven to 225. Line a baking sheet with parchment paper, and set aside. Using either a mandolin or a knife, thinly slice the zucchini. The thinner the slices, the better they'll crisp up in the oven. Once sliced, place the zucchini on sheets of paper towels and sprinkle the tops of each lightly with salt. Use no more than ¼ teaspoon total for all of the slices and allow the slices to sit for about 10 minutes. This will help draw out the liquid so they'll cook faster and help them become crisper.
Blot the slices dry with additional paper towels to remove the excess moisture. Place slices in a bowl and toss with olive e oil to get an even coat and sprinkle with seasoning. Bake for about 2 hours or until they've reached your desired crispiness. Remove from the oven, let them cool, and then serve.
Photos by Ana Stanciu3