Boar's Head Hummus with Crispy Vegetable and Potato Chips
Your favorite Boar’s Head Hummus pairs beautifully with these homemade vegetable and potato chips, for an incredibly moreish snack or casual appetizer.
Pre-heat oven to 300°F.
Using a mandolin or very sharp knife, slice vegetables to around 1/8 inch thickness.
Prepare 3 baking sheets by lining with parchment paper and brushing ½ tsp oil onto each. Arrange sliced vegetables on baking sheets, not letting them touch, and group together by vegetable type: potatoes, parsnips, beets.
Coat vegetables in remaining olive oil, then sprinkle with sea salt and garlic powder.
Place trays into the oven and bake for 20 minutes, rotating the trays half way through.
Remove vegetables from the oven and cool for a couple of minutes before transferring to a large bowl.
Spoon Hummus into a serving bowl, creating a delicate swirl in the middle with the spoon. Serve with vegetable chips.