Potato Snackers with Red Pepper Dip

  • 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.

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

  • 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.
  • 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.
  • 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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Comments (6)

(5 from 5 votes)

Recipe Rating

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JRR

not everyone has an air fryer, so thanks for giving oven instructions

Jenx

5/8 tsp of garlic powder...lol. This recipe sounds great--agree with others, I'll try it in my air fryer.

Wes

Just air fry them, much easier and better

Valerie

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!

Edith

Air fryer instructions please...

Jackie

Can this be adjusted to be done in an air fryer?

About the Author

Headshot of Nancy Macklin

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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