Potato Avocado Hummus & Radish Chip Appetizers
What if we told you that you’re going to want to throw a party to have an excuse to make these gorgeous Potato Avocado Hummus & Radish Chip Appetizers? We would have never suspected that the overlooked radish could do so much good for a simple bite of potato and avocado dip. But here we are – starstruck, and googly-eyed over these lovely little slivers of color and taste!
Well, in case you haven’t heard, something purely magical happens when you bake thin slices of radish. Based on this recipe experience, we’re guessing that something spectacular could happen when you cook whole radishes too. But for now, we’ll focus on the slices.
Radish slices get curly when baked – we think that looks super cool. And when seasoned to a salty little bit of perfection, radish chips take the cake!
Initially, we created these tasty delights to enjoy as finger food for New Year’s Eve. (They were a real hit, by the way!)
And the coolest thing is that we enjoyed eating these appetizers SO much! (We’re planning on including them in our Super Bowl Party spread!) We also think they’d be equally at home as an Easter appetizer too. There are so many days to enjoy these pretty, yet simple to make bites!
Why did we use radishes? Sure, they’re pretty, but the benefits of choosing to eat radishes go far beyond that of their beautiful magenta jackets.
Organicfacts.com states, “According to USDA, radish is rich in various nutrients that include potassium, calcium, sodium, and vitamin C. It contains vitamins like thiamin, niacin, riboflavin, folate, and vitamin B6, A and K. It also provides iron magnesium, phosphorus, and zinc.”
Click this link to read more. And here’s an impressive list of the ever beautiful hot pink radish along with about another dozen or so of its benefits!
Health Benefits of Radishes:
manages diabetes
boosts immunity
aides digestion
prevention of cancer
weight loss
treats urinary tract disorders
improves cardiovascular function
lowers blood pressure
Besides the rather obvious fact that radishes are an arguably healthy little looker, they also add a significant taste punch to these bite-sized Potato Avocado Hummus & Radish Chip Appetizers. These appetizers are crispy, savory, chewy, a little bit salty, easy to prepare, simple to serve, and incredibly satisfying!
We sincerely enjoyed the entire process of creating and sampling slash “testing” our recipe for Potato Avocado Hummus & Radish Chip
So be sure to PIN this recipe for safe keeping and share it with your friends and favorite recipe sharing groups. And remember, every single time you share one of our recipe posts you’re helping to convey the beautiful message of plant-based vegan eating!
If you are looking for delicious and nutritious vegan entertaining and party foods try our 3-Step Sage Cashew Cream Cheese Spread, 1-Bowl Pizza Frittata,
So, we ask that after you’ve tried this recipe, go ahead and leave us a kind comment to share your experience that will likely help others want to try this recipe. We’d love to hear how it goes!
Happy eating!
Potato Avocado Hummus & Radish Chip Appetizers
- 15Prep:
- 35Cook Time:
- Yield: 8 Servings
Is it just us or does nothing say “eat me now” quite as convincingly as the humble potato? When we started working on the recipe for Potato Avocado Hummus & Radish Chip Appetizers, the very first batch won our hearts. The appetizers have a delightfully refreshing, yet comforting, flavor combination. The roasted potatoes are hearty, familiar, and homey. The avocado hummus is creamy and soothing and well, hummus and avocado, so it’s a no brainer win-win! And last but not least, those sassy, ravishing radish chips. We ask you, what’s not to love?
Serve these gluten-free and oil-free vegan plant-based appetizers as part of a surprisingly healthy football spread or as a lovely appetizer in a holiday buffet. Whether at a Super Bowl party or served as fancy finger food, these easy to make Potato Bite Appetizers with Avocado Hummus & Radish Chips will be right at home. This recipe will serve appetizer-size portions for about eight munchy adults.
Ingredients
2 pounds of bite-sized potatoes - We used a multi-colored organic mix of mini potatoes
1 pound or about 10 or so whole radishes, washed and dried
1/2 tsp of freshly ground black pepper
1/2 tsp of garlic powder
1/2 tsp of onion powder
1 (15 oz) can of chickpeas/garbanzo beans drained with aquafaba (bean broth,) reserved
1 tbsp of aquafaba
2 tbsp of lime juice
one medium avocado or about 1 cup
1/4 cup of fresh cilantro leaves, chopped
1/2 tsp of pink Himalayan sea salt or another salt
Instructions
For the potatoes: Preheat the oven to a toasty hot 425º Fahrenheit and if you're in a big hurry to get potatoes in your tummy, go ahead and crank it up to 450º, carefully. And remember that even though veggie baking is relatively effortless, whenever you're roasting at high temps, it's wise to be available to oversee the progress so that the veggies don't exceed your desired level of roasted perfection. In other words, don't burn your beautiful little potatoes, or worse, for the sake of rushing.
Wash and drain the mini potatoes and slice in half equally, lengthwise, so that each half cooks in roughly the same amount of time. If you prefer, you can also roast the mini potatoes a few minutes longer and leave them whole during roasting and slice after they're cooked. We do this when we have time to spare as they retain a bit more of their moisture when baked whole.
Whole or halved, place the bite-sized potatoes skin side down on a parchment paper covered sheet pan and roast in the hot preheated oven until golden. Sprinkle with salt.
Size matters when it comes to roasting times, but these smaller sized potatoes usually roast to a lovely golden color as quickly as 25-35 minutes. Since ovens, slicing portions and potatoes themselves vary, some may take a bit longer or, on the other hand, possibly need even less time. Once the potatoes begin to become golden or browned in spots, they're ready to eat! You can also check for doneness by inserting a fork into the potatoes.
For the radish chips: Preheat your oven to 425º Fahrenheit. By the way, you can certainly opt to bake the radish chips and potatoes at the same time to save energy. We wrote the instructions out separately just in case someone wanted to make a batch of radish chips all on there own. Yep. They're THAT GOOD!
In a small bowl combine the salt, pepper, garlic and onion powders. Set aside this dry mix to use as a seasoning salt for the radish chips. If you prefer, you can leave out the salt or reduce the amount as desired.
Next, slice the washed and drained radishes into 1/4 inch thick pieces using a mandoline, food processor or knife. We used a food processor for slicing, and our thinnest slices came to be more like 1/8 inch thick slices, which we appreciated since we planned to use these chips as a tasty, yet beautiful, garnish.
Once sliced, place the radish rounds on a baking sheet lined with a silicone mat or parchment paper to keep them from sticking. Sprinkle with a bit of the seasoning and bake. Flip the radish chips after 10 minutes or so, taste and season more it needed, and return them to the oven to continue baking until crispy.
Roast the seasoned radish chips for an additional 10 to 15 minutes, or until they begin to look a bit golden and darker red on the edges. Be sure to oversee them as they can burn quickly. Expect them to curl up a bit during baking.
Remove from the oven and try not to eat them all before using them how you've planned!
For the Avocado Hummus Dip: In a food processor, blender or in a tall sided bowl or jar using an immersion blender, combine the listed dip ingredients and blend until smooth. Taste and season with additional salt or lime as desired.
To build your Potato Avocado Hummus & Radish Chip Appetizers: Start with a cooked potato half, spoon on a bit of the Avocado Hummus Dip and top with a few of the lovely Seasoned Radish Chips. Serve on a bed of greens for stability and color, and enjoy!
Notes
We enjoyed the radish chips all on their own. As they came out of the oven, Mike and I had to make ourselves resists munching them so we'd have some left to use as our yummy appetizer topping. We suggest baking a batch of the chips sometime and dipping them into your favorite hummus or dressing. You could also opt to top your next BIG SALAD with some crispy seasoned radish chips. Whatever you do, do give radishes a try, because if our reaction is any indication, you're going to love them!
We've made multiple batches of the radish chips and found that we like them with garlic and pepper, or just salt, or with a squeeze of lemon juice and salt... you name it... the possibilities seem endless as these chips pack a nice flavor punch all on their own. Who knew?
You could opt to cook the potatoes in an "Instant Pot" according to the manufacturer's instructions. It would take minutes to cook mini potatoes in an Instant Pot though the skins would likely not turn out as crispy.
Radish chips are meant to be eaten right away rather than stored. If you want them to be dry enough to save for days and keep their crunch, we think you would have to use a dehydrator which we haven't tried yet.
Nutrition
% DV
- Total Fat 6.1 g 9 %
- Saturated Fat 0.8 g 4 %
- Cholesterol 0 mg 0 %
- Sodium 309.1 mg 13 %
- Carbohydrates 35 g 12 %
- Fiber 8.3 g 33 %
- Sugar 4.8 g ---
- Protein 7 g 14 %
- Vitamin A 2 %
- Vitamin C 37 %
- Iron 10 %
- Calcium 5 %
Potato Avocado Hummus & Radish Chip Appetizers
BY VEEG.CO
Ingredients
2 pounds of bite-sized potatoes - We used a multi-colored organic mix of mini potatoes
1 pound or about 10 or so whole radishes, washed and dried
1/2 tsp of freshly ground black pepper
1/2 tsp of garlic powder
1/2 tsp of onion powder
1 (15 oz) can of chickpeas/garbanzo beans drained with aquafaba (bean broth,) reserved
1 tbsp of aquafaba
2 tbsp of lime juice
one medium avocado or about 1 cup
1/4 cup of fresh cilantro leaves, chopped
1/2 tsp of pink Himalayan sea salt or another salt
Instructions
For the potatoes: Preheat the oven to a toasty hot 425º Fahrenheit and if you're in a big hurry to get potatoes in your tummy, go ahead and crank it up to 450º, carefully. And remember that even though veggie baking is relatively effortless, whenever you're roasting at high temps, it's wise to be available to oversee the progress so that the veggies don't exceed your desired level of roasted perfection. In other words, don't burn your beautiful little potatoes, or worse, for the sake of rushing.
Wash and drain the mini potatoes and slice in half equally, lengthwise, so that each half cooks in roughly the same amount of time. If you prefer, you can also roast the mini potatoes a few minutes longer and leave them whole during roasting and slice after they're cooked. We do this when we have time to spare as they retain a bit more of their moisture when baked whole.
Whole or halved, place the bite-sized potatoes skin side down on a parchment paper covered sheet pan and roast in the hot preheated oven until golden. Sprinkle with salt.
Size matters when it comes to roasting times, but these smaller sized potatoes usually roast to a lovely golden color as quickly as 25-35 minutes. Since ovens, slicing portions and potatoes themselves vary, some may take a bit longer or, on the other hand, possibly need even less time. Once the potatoes begin to become golden or browned in spots, they're ready to eat! You can also check for doneness by inserting a fork into the potatoes.
For the radish chips: Preheat your oven to 425º Fahrenheit. By the way, you can certainly opt to bake the radish chips and potatoes at the same time to save energy. We wrote the instructions out separately just in case someone wanted to make a batch of radish chips all on there own. Yep. They're THAT GOOD!
In a small bowl combine the salt, pepper, garlic and onion powders. Set aside this dry mix to use as a seasoning salt for the radish chips. If you prefer, you can leave out the salt or reduce the amount as desired.
Next, slice the washed and drained radishes into 1/4 inch thick pieces using a mandoline, food processor or knife. We used a food processor for slicing, and our thinnest slices came to be more like 1/8 inch thick slices, which we appreciated since we planned to use these chips as a tasty, yet beautiful, garnish.
Once sliced, place the radish rounds on a baking sheet lined with a silicone mat or parchment paper to keep them from sticking. Sprinkle with a bit of the seasoning and bake. Flip the radish chips after 10 minutes or so, taste and season more it needed, and return them to the oven to continue baking until crispy.
Roast the seasoned radish chips for an additional 10 to 15 minutes, or until they begin to look a bit golden and darker red on the edges. Be sure to oversee them as they can burn quickly. Expect them to curl up a bit during baking.
Remove from the oven and try not to eat them all before using them how you've planned!
For the Avocado Hummus Dip: In a food processor, blender or in a tall sided bowl or jar using an immersion blender, combine the listed dip ingredients and blend until smooth. Taste and season with additional salt or lime as desired.
To build your Potato Avocado Hummus & Radish Chip Appetizers: Start with a cooked potato half, spoon on a bit of the Avocado Hummus Dip and top with a few of the lovely Seasoned Radish Chips. Serve on a bed of greens for stability and color, and enjoy!
Notes
We enjoyed the radish chips all on their own. As they came out of the oven, Mike and I had to make ourselves resists munching them so we'd have some left to use as our yummy appetizer topping. We suggest baking a batch of the chips sometime and dipping them into your favorite hummus or dressing. You could also opt to top your next BIG SALAD with some crispy seasoned radish chips. Whatever you do, do give radishes a try, because if our reaction is any indication, you're going to love them!
We've made multiple batches of the radish chips and found that we like them with garlic and pepper, or just salt, or with a squeeze of lemon juice and salt... you name it... the possibilities seem endless as these chips pack a nice flavor punch all on their own. Who knew?
You could opt to cook the potatoes in an "Instant Pot" according to the manufacturer's instructions. It would take minutes to cook mini potatoes in an Instant Pot though the skins would likely not turn out as crispy.
Radish chips are meant to be eaten right away rather than stored. If you want them to be dry enough to save for days and keep their crunch, we think you would have to use a dehydrator which we haven't tried yet.
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