How to make healthy homemade chips and dips

Chips and dips are definitely a crowd pleaser. This healthier version boasts all the flavours and textures we know and love along with a hefty serving of protein and fibre.

Serves 6 as a snack

For the sesame crackers

125g ground almonds
½ teaspoon Himalayan pink salt
40g sesame seeds
40g mixed sunflower and pumpkin seeds, finely chopped
1 teaspoon dried oregano
1 large egg
1 tablespoon coconut oil, melted

For the tomato salsa

3 tomatoes, chopped
3 spring onions, finely chopped
½ small red pepper, finely diced
Juice of half a lime
1 tablespoon tamari or soy sauce
½ teaspoon ground cumin
Himalayan pink salt and freshly ground black pepper

For the creamy white bean dip

1 x 400g tin cannellini beans, drained and rinsed
1 garlic clove, minced
50ml unsweetened almond milk
¼ teaspoon Himalayan pink salt
¼ teaspoon ground white pepper
1 teaspoon chopped fresh thyme

For the avocado salsa verde

60g mixed fresh herbs, roughly chopped
1 teaspoon Dijon mustard
1 tablespoon capers
Juice of ½ lime
1 medium avocado
100g Greek yogurt​
¼ teaspoon Himalayan pink salt

To make the sesame crackers

Preheat your oven to 175C/345F/Gas 4 and grease a baking tray. Mix the almonds, salt, seeds and oregano in a large mixing bowl. Add the oil and egg and use your hands to combine everything together. Knead in the bowl until it forms a smooth dough adding some water if the mixture is too dry.

Roll out the dough between two pieces of greaseproof paper as thin as you can get it (you may need to do this in two batches). Peel off the top piece of paper, flip the dough onto your baking sheet then carefully peel the remaining paper off. Gently score into triangles and bake in the oven for 12-15 minutes until golden.

To make the salsa

Mix all the ingredients in a bowl adding salt and pepper to taste

To make the white bean dip

Pulse the beans, garlic, almond milk, salt, pepper and thyme in a food processor until smooth, adding extra milk if the consistency is too thick. Taste and check for seasoning.

To make the avocado salsa verde

Pulse the herbs, mustard, capers and lime juice in a food processor until finely chopped. Peel the avocado and roughly chop, tip into a bowl and mix with the yogurt, herb mixture and salt. Mix well to break up the avocado further. Put all three dips into bowls and serve on a large platter with a pile of sesame crackers and just let everyone help themselves.

Follow Beverley Hicks @littlechelseakitchen​