My kids love snacks, and I’m always looking for healthy options that are also fun. Chips are always a hit in our house! If you’ve been following my blog regularly, you’ve probably seen a few of my variations on healthy chip recipes. What I like about this recipe is it is reminiscent of those delicious, greasy parmesan-crusted chips you can get in a restaurant, but my version is actually good for you! Paired with protein-rich hummus for dipping, I’m happy to give my kids these chips when they get home from school and need a fun snack!

 

The breading on the chips is made with a combination of rice flour and nutritional yeast. If you’re really into vegan cheese substitutes, you’ve probably heard of nutritional yeast- it’s got a tangy flavour that is really good at mimicking the flavour of cheese, and is also incredibly nutritionally beneficial! It’s a complete protein,  and full of B-complex vitamins. It’s also rich in niacin, folate, selenium and zinc. Rice flour is gluten free and crisps beautifully, making it a good flour option for this particular recipe.

 

My favourite time of day is the time I get to spend one-on-one with my kids after school, eating a snack and discussing their days. With these chips, those moments last a little longer- especially because they always ask for more! Whether you need a quick pick me up mid-afternoon, or a healthy treat to nibble during a movie, these chips and hummus are the perfect option! Eat well to live well!

Vegan Parmesan Chips with Herb Hummus
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Snack
Ingredients
For the chips:
  • 3-4 Sweet Potatoes
  • Olive oil
  • Rice flour
  • Nutritional Yeast
  • Salt
For Hummus:
  • 1 cup cooked Chickpeas
  • Parsley
  • 1 Garlic clove
  • 1/4 cup Olive oil
  • Lemon juice
Instructions
  1. For the hummus:


    1. Combine all ingredients in a food processor, and puree until smooth. Add more olive oil to adjust the consistency.


    For the chips

    1. Preheat oven to 185C (375F)


    2. Cut the sweet potatoes into ¼” thick strips


    3. Mix the rice flour, nutritional yeast and salt together in a bowl. Dip each chip into olive oil, and then into the flour mixture.


    4. Bake at 185C for 20 min


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