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Home / Articles / Food / Recipe of the Month /   Perfect Side for Thanksgiving: Potato Snackers with Red Pepper Dip
. . . . . . .
Thursday, November 4,2021

Perfect Side for Thanksgiving: Potato Snackers with Red Pepper Dip

By Forks over Knives  

PREP TIME: 30 MINUTES / READY IN: 50 MINUTES • MAKES 4 CUPS POTATOES 3/4CUP DIP

Using a combination of potato types gives these lightly seasoned crisps a variety of flavors and textures. Enjoy them with semi-homemade roasted red pepper hummus.

INGREDIENTS

• 2 pounds small red, Yukon gold, purple, and/or sweet potatoes, cut into -inch-thick slices

• 1 tbsp. lemon juice

• 1 tsp. dried Italian seasoning, crushed

• tsp. garlic powder, divided

• Sea salt, to taste

• Freshly ground black pepper, to taste

• cup purchased hummus

• cup roasted red peppers, rinsed and drained

• tsp. smoked paprika

INSTRUCTIONS

1. Preheat oven to 400F. Line two large baking sheets with parchment paper or silicone baking mats. Place potatoes in a single layer on prepared pans. Bake 5 minutes. In a small bowl stir together lemon juice, Italian seasoning, the tsp. garlic powder, and 2 Tbsp. water. Brush over potatoes. Bake 15 to 20 minutes more or until potatoes are tender, brushing with additional lemon juice mixture if potatoes look dry.

2. Remove pan from oven; remove parchment. Preheat broiler. Turn potatoes over. Broil 4 to 6 inches from heat 4 to 5 minutes or until lightly crisp around edges. Season with salt and black pepper.

3. Meanwhile, in a blender or food processor combine the remaining ingredients. Cover and blend until smooth. Serve with potatoes for dipping.

 

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