← All recipes

🍽️ Crispy Vegetable Chips with Creamy Eggplant Dip

298 kcal · 30 min · 4 servings

Ingredients

• Eggplants 1 pc.
• Olive oil 3 tbsp.
• Salt 1 pinch
• Chickpeas 200 g
• Garlic cloves 2 pcs.
• Organic Lemons 1 pc.
• Cumin 0.25 tsp.
• Potatoes, mostly firm 300 g
• Beetroot, fresh 300 g
• Sweet potatoes 300 g
• Frying oil 250 ml
• Pepper, black ground 1 pinch

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. 2. Wash the eggplant and cut it in half lengthwise.
3. 3. Score the flesh of the eggplant in a cross pattern, being careful not to cut through the skin.
4. 4. Drizzle the eggplant halves with one tablespoon of olive oil and sprinkle with some salt.
5. 5. Place the eggplants on a baking sheet lined with baking paper, cut side up.
6. 6. Bake the eggplants in the preheated oven for about 45 minutes, until the flesh is very soft.
7. 7. Drain the chickpeas in a sieve and rinse them thoroughly under cold water.
8. 8. Let the chickpeas drain well in the sieve.
9. 9. Peel the garlic and chop it finely.
10. 10. Wash the lemon thoroughly.
11. 11. Finely grate about half a teaspoon of lemon zest.
12. 12. Cut the lemon in half and squeeze out the juice.
13. 13. Place the drained chickpeas, one to two tablespoons of lemon juice, the lemon zest, two tablespoons of olive oil, the chopped garlic, and cumin into a tall container.
14. 14. Blend the ingredients until very fine, creating a smooth mixture.
15. 15. Add a little cold water if the mixture is too thick.
16. 16. Wash the potato, beetroot, and sweet potato.
17. 17. Peel the vegetables.
18. 18. Slice the vegetables thinly, preferably using a vegetable peeler or a mandoline.
19. 19. Heat frying oil in a pot over medium to high heat.
20. 20. Test the oil temperature by holding a wooden spoon handle in the oil; bubbles should form around it.
21. 21. Fry the vegetables in batches until the bubbling subsides and the slices look slightly wavy.
22. 22. Lift the chips out of the oil with a slotted spoon.
23. 23. Let the chips drain well on kitchen paper.
24. 24. Season the chips with salt while they are still warm.
25. 25. Let the chips cool down completely.
26. 26. Remove the baked eggplant from the oven and let it cool slightly.
27. 27. Scoop out the soft flesh of the eggplant with a spoon.
28. 28. Chop the eggplant flesh roughly.
29. 29. Fold the chopped eggplant flesh into the chickpea hummus.
30. 30. Season the hummus with salt, pepper, and a little lemon juice.
31. 31. Serve the crispy vegetable chips with the eggplant hummus.

Nutrition per serving

• kcal: 298
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 39 g