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  • Prep-time: / Ready In:
  • Makes 4 cups potatoes + ¾ cup dip
  • print/save recipe

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. Discover more of our delicious vegan potato meals.

Potato Rounds Snackers with dip

By Nancy Macklin, RDN,

Ingredients

  • 2 lb. 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
  • ⅝ 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
  • ⅛ 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.
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6 Comments

Comments (6)

(4.6 from 5 votes)
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JRR3 months ago
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not everyone has an air fryer, so thanks for giving oven instructions

Jenx3 months ago
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5/8 tsp of garlic powder…lol. This recipe sounds great–agree with others, I’ll try it in my air fryer.

Wes3 months ago
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Just air fry them, much easier and better

Valerie5 months ago
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I make these in my air fryer, daily! I fry them for 10 minutes at 390 degrees F, shake and then for an additional 5 minute increments, shaking after each, until nice and crispy, usually less than 20 minutes total. Making the red pepper dip today, sounds delicious!

Edith5 months ago
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Air fryer instructions please…

Jackie5 months ago
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Can this be adjusted to be done in an air fryer?

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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