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 ¼-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
• ¾ cup purchased hummus
• ¼ cup roasted red peppers, rinsed and drained
• tsp. smoked paprika
INSTRUCTIONS
1. Preheat oven to 400°F. 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 ½ 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.