Recipes.

Crunchiest Hemp-Crusted Chips

By Chelsea McCallum


Photo by: Ella Martin
  • 4 servings
  • Prep - 10 mins
    Cooking - 25 mins
  • Total - 35 mins
Photo by: Ella Martin

These oven-baked, hemp-crusted chips are the perfect side dish to accompany any meal! Not only are these chips packed with flavour, they're super nutritious too. Hemp seeds are high in protein, contain healthy fats and are a great source of vitamin E, magnesium, calcium, iron and zinc.  

Servings: 4
Preparation: 10 mins
Cooking: 25 mins

Ingredients

  • 1/2 cup almond meal.
  • 1/2 cup hemp seeds.
  • 2 teaspoons garlic powder.
  • 1 teaspoon chilli flakes.
  • 2 large eggs.
  • 2 medium zucchinis, sliced into batons or thick wedges.
  • 2 medium parsnips, sliced into batons or thick wedges.
  • Sea salt, to taste.

Garlic Tahini Dressing

  • 1 clove garlic, finely chopped.
  • 1 tablespoon tahini.
  • 1/3 cup full-fat plain or Greek yoghurt.
  • Juice of half a lemon.

Directions

1. Preheat oven to 220ºC/425ºF/Gas Mark 7 and line two baking trays with baking paper.
2. In a large bowl combine almond meal, hemp seeds, garlic powder and chilli flakes. In a separate bowl, whisk eggs and set aside.
3. Dip zucchini and parsnip batons into egg wash, then thoroughly coat in hemp mix, making sure they are well-coated, then transfer onto prepared trays. Make sure that chips are not touching to ensure that they crisp up when roasted. Sprinkle the lot with a few crunches of sea salt.
4. Place tray in the oven and bake for 20–25 minutes, or until chips are golden and crunchy.
5. Meanwhile, in a small bowl, combine ingredients for Garlic Tahini Dressing and serve alongside chips!


Note

Dairy-free option: Replace full-fat plain or Greek yoghurt with coconut yoghurt.

These oven-baked, hemp-crusted chips are the perfect side dish to accompany any meal! Not only are these chips packed with flavour, they're super nutritious too. Hemp seeds are high in protein, contain healthy fats and are a great source of vitamin E, magnesium, calcium, iron and zinc.

Ingredients

  • 1/2 cup almond meal.
  • 1/2 cup hemp seeds.
  • 2 teaspoons garlic powder.
  • 1 teaspoon chilli flakes.
  • 2 large eggs.
  • 2 medium zucchinis, sliced into batons or thick wedges.
  • 2 medium parsnips, sliced into batons or thick wedges.
  • Sea salt, to taste.

Garlic Tahini Dressing

  • 1 clove garlic, finely chopped.
  • 1 tablespoon tahini.
  • 1/3 cup full-fat plain or Greek yoghurt.
  • Juice of half a lemon.

Directions

1. Preheat oven to 220ºC/425ºF/Gas Mark 7 and line two baking trays with baking paper.
2. In a large bowl combine almond meal, hemp seeds, garlic powder and chilli flakes. In a separate bowl, whisk eggs and set aside.
3. Dip zucchini and parsnip batons into egg wash, then thoroughly coat in hemp mix, making sure they are well-coated, then transfer onto prepared trays. Make sure that chips are not touching to ensure that they crisp up when roasted. Sprinkle the lot with a few crunches of sea salt.
4. Place tray in the oven and bake for 20–25 minutes, or until chips are golden and crunchy.
5. Meanwhile, in a small bowl, combine ingredients for Garlic Tahini Dressing and serve alongside chips!

Note

Dairy-free option: Replace full-fat plain or Greek yoghurt with coconut yoghurt.

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