[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Root veg chips with hummus

Root veg chips with hummus

Points® value
Total Time
35 min
15 min
20 min
Eat the rainbow in this colourful selection of crispy veggie chips, served with a slightly spicy hummus for an extra tasty treat!



1 medium


1 medium

Orange sweet potato (kumara)

1 medium, (180g)


1 medium

Olive oil

1 tbs

Smoked paprika

1 tsp

Canned chickpeas, rinsed and drained

1 400g can, reserving liquid

Roasted capsicum, not in oil

150 g, drained

Fresh red chilli

1 whole, deseeded, finely chopped

Ground cayenne pepper

½ tsp


3 tsp


1 clove(s), bruised (see tips)

Lemon juice

2 tbs


  1. Preheat oven to 200°C. Line 2 large baking trays with baking paper.
  2. Using a vegetable peeler or mandoline slicer, thinly slice carrot and parsnip lengthways into long, thin strips, then cut sweet potato and beetroot into thin slices. Pat dry with paper towel. Transfer all vegetable slices to a large bowl. Add oil and paprika and toss to coat evenly.
  3. Spread vegetable slices in single layers over prepared trays (you will need to cook them in batches). Season with salt and pepper. Bake for 18–20 minutes, turning halfway through, until crisp and golden (see tips). Transfer to a wire rack to cool.
  4. Meanwhile, to make hummus, process chickpeas, roasted capsicum, chilli, cayenne pepper, tahini, garlic and lemon juice in a food processor until smooth. If mixture is too thick, add a little of the reserved chickpea liquid.
  5. Transfer hummus to a bowl and season with salt and pepper. Serve with vegetable chips.


TIP: Some vegetable slices will cook quicker than others, so keep an eye on them and remove from trays as soon as they are done. To bruise garlic, press on it firmly with the flat side of a large knife and remove papery skin.