Potato Crisps with Creamy Dill Dip
I mean, look. Just look at these:
When I crave something sweet, I opt for chocolate. Growing up, my vice was potato chips and not chocolate. Without a doubt my favourite flavour of chips were the Dill Pickle variety.
When my craving for these crunchy and salty snacks returns, I much prefer to make my own nutrient-rich substitute. These crisps are lightly coated in vegetable oil and baked in the oven. The dip provides additional fat, but a healthy, whole food source that hasn’t been heated to create trans-fatty acids.
Let's geek out: trans fats are created when oils are heated to extremely high temperatures for extended periods of time. These have many deleterious effects on health. According to the American Heart Association, trans fats raise LDL (bad) cholesterol and lower levels of HDL (good) cholesterol. Eating trans fats increases one's risk of developing heart disease and stroke, and is associated with a higher risk of developing type 2 diabetes.
So now that we know these chips and this dip is much better for our health, we now need to prove that the taste is as good (if not better) than the bagged and processed version by making them and noshing on them. Ha! Who are we kidding? These are WAY better. A round of applause for the victor! These chips can make a wonderful side to dinner but personally I enjoy them as a snack when craving potato chips or something savoury.
Pro tip: this dip does not need to be used exclusively for potatoes, although a divine pairing. It makes a wonderful dip for vegetables as well, or use it as a creamy salad dressing (simply dilute with a couple tablespoons of water to create a thinner dressing). I imagine you could even use it as a pasta sauce - the options seem endless!
Watch How To Make It Here
This recipe starts at 4:37
Potato Crisps with Creamy Dill Dip
▸ ▹ Vegan, gluten-free, soy-free, refined sugar-free, nut-free
Yield: 1/2 cup dip (4 servings)
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
ingredients: The Crisps
2 medium potatoes, sliced into 1/8 inch slices with a mandolin (see notes below if using a regular kitchen knife)*
1 Tbsp (15 mL) vegetable oil
1/2 tsp salt (optional)
INGREDIENTS: The Dip
1/4 cup (60 mL) tahini (sesame seed butter)
1/4 cup (1-2 g) packed fresh dill, roughly chopped
1/4 cup (60 mL) water
1 tsp (5 mL) lemon juice
1 tsp (5 mL) white wine vinegar (or other vinegar: white, red, balsamic, rice)
1/2 tsp salt
freshly ground black pepper to taste
DIRECTIONS: The Crisps
Preheat the oven to 350°F (180°C).
Slice the potatoes into a bowl and toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet.
Bake in the oven until golden brown, about 15-20 minutes, flipping once halfway. Keep on eye on them near the end as the potato slices are thin and can burn easily!
When golden, remove from the oven and transfer to a rack to cool for maximum crispness.
Directions: The Dip
While the potatoes are in the oven, add all ingredients to a bowl in whisk. If you have a blender, you can make the dressing more creamy (my preference!) by blending at high speed for approximately 2 minutes, stopping to scrape down the sides. Once the potatoes are out of the oven and cooled, drizzle the sauce overtop or use as a dip. Yumm-o!
**If you don't have a mandolin you can also slice the potatoes with a regular knife, but may not be able to cut uniformly and so thin in this case. No problem! Just keep in mind they may take longer to cook, so keep an eye on them in the oven until they turn golden brown.
You can also use this as a creamy salad dressing - add an extra 2 Tbsp of water or water/vinegar mixture if you like thinner dressings. Enjoy!