When I first met my husband, in our first year of uni, his idea of a snack was a 600ml iced mocha and a bag of soy chips (or ‘extruded chips’ as he liked to call them) …. but who was I to judge …. I lived on Coke Zero 😉
With a little bit of research he soon found that he was just eating deep fried chips made with soy flour!! Ok – so they haven’t featured much since then.
Then recently I saw this idea to make something similar from ‘The little kiwi lunch box’ and was inspired to give my own a go.
Since Miss Ellie loves her ‘dip’ (Hummus) I decided to base mine around the flavours of the ‘pink dip’ version I made with beetroot puree and rosemary – so yum!!
They are really easy to whip up, they’re a much healthier version of my husband’s old favourites and plus …. they are PINK chips! One happy little miss!!!
- 200g tinned chick peas (weigh the drained portion… it’s about 3/4 of a 400g tin)
- 1 tsp of tahini OR sunflower seed butter
- 1/2 tsp mince garlic
- 1 heaped tbsp tasteless coconut oil
- 75g pureed beetroot
- 1/2 tbsp lemon juice
- 1 tsp pink salt flakes
- 1 tsp fresh chopped rosemary
- 1/4 cup flour of choice (I have used GF or spelt)
Use a blender/processor/thermal cooker and process together all ingredients, except flour, until smooth (Start on speed 4 for 10 secs, increase up to speed 5 for 10 seconds, then scrape down and repeat).
Add in the flour and process again until you have a thick, smooth paste (Speed 5, 10 seconds).
Scoop mixture into a piping bag with a nozzle that has the pattern you’d like.
Pipe, evenly, onto a lined baking tray. Then place into a preheated 200C oven (210C if it is not fan forced) for 15 minutes.
Turn off oven and allow to rest in the oven for a further 15 mins before removing to cooling rack. They will still be a bit soft on removal from oven but will firm up on cooling.
Store for a week in a airtight container…. If they don’t all get scoffed first!