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  • Makes 4 cups potatoes + ¾ cup dip
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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.

Potato Rounds Snackers with dip

By Nancy Macklin,

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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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about the author

Nancy Macklin

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. Nancy 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.

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