Buffalo White Bean Hummus with Oven-Baked Sweet Potato Chips
Enjoy these nutritious, crunchy chips with our creamy, four-ingredient, pantry-friendly dip any day of the week. Ingredients Cooking spray 2 medium sweet potatoes, thinly sliced 1 tablespoon canola or corn oil and 1 tablespoon canola or corn oil, divided use 1/4 teaspoon pepper 1 15.5-ounce can no-salt-added cannellini beans, rinsed and drained 2 tablespoons water 1 tablespoon red hot-pepper sauce and 1 tablespoon red hot-pepper sauce, divided use
Directions Preheat the oven to 400°F. Line two large baking sheets with aluminum foil. Lightly spray with cooking spray. In a large bowl, stir together the potatoes, 1 tablespoon oil and the pepper. Arrange the potatoes in a single layer on the baking sheets. Bake for 20 minutes, or until just beginning to brown. Turn off the oven. Let the chips stand in the oven for 10 minutes to continue to crisp. Transfer the chips to a bowl. Let cool slightly. Meanwhile, in a food processor or blender, process the beans, water, 1 tablespoon hot sauce, and remaining 1 tablespoon oil for 30 seconds to 1 minute, or until the mixture is smooth. Transfer to a medium bowl. Stir in the remaining 1 tablespoon hot sauce. Serve with the sweet potato chips.
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