Lavash Chips with Paprika and Hummus
Thin lavash quickly turns into crispy chips. Hummus makes the snack more filling and adds a mild nutty flavor.
- Time
- 10 min
- Serving
- 436 kcal
- Ingredients
- ≈ $1.75
- Protein
- 12 g
Ingredients
- 1 Thin lavash flatbreadpack 250 g ≈ $2.50 70 g
- 2 Olive oil 8 ml
- 3 Paprika 2 g
- 4 Garlic powder 1 g
- 5 Salt 1 g
- 6 Hummuspack 200 g ≈ $3.00 70 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the lavash into triangles of roughly the same size.
Mix the oil with the paprika, garlic powder, and salt.
Brush the lavash pieces with a thin1 layer of the spiced oil.
Place in the air fryer basket and cook at 180 °C for 4–5 minutes until dry, crisp, and lightly browned.
Let the chips cool for 2 minutes and serve with hummus6.
Tips
- Why it works
- Cut the lavash into even pieces so they dry in 4–5 minutes at the same time and the edges don't burn before the middle.
- Substitutions
- Replace the olive oil with the same amount of sunflower oil. Instead of dried garlic, use a pinch of fresh grated garlic, but apply it thinly.
- Common mistakes
- A common mistake is a thick layer of oil. The chips look blotchy and stay flexible after 5 minutes.
- Storing and reheating
- Keep the chips for 1–2 days in a closed container at room temperature, and keep the hummus in the fridge for up to 3 days. Warm the chips for 1 minute in the air fryer at 160 °C.
- Serve with
- Serve as a quick snack with carrot or cucumber sticks.
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