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Potato Crisps with Creamy Tahini Dill Dip
This recipe has been updated to make the dill dip even more mouth-watering and creamy. Baking homemade potato crisps is incredibly easy and satisfies every craving for something savoury and crunchy. The creamy tahini dill dipping sauce is absolutely heavenly and can be whipped together in just one bowl.Servings
Total
28 minPrep
8 minCook
20 minContains
sesame
Free from
soy
peanut
tree nut
gluten
Ingredients
Potato crisps
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2medium potatoes
-
1 Tbsp (15ml)vegetable oil
-
⅛ tspsalt
Dill dip
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¼ cup (4g)fresh dill, minced
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3 Tbsp (45ml)water
-
-
1 tsp (5ml)fresh lemon juice
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½ tsp
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1 pinchsalt, to taste
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1 pinchground black pepper, to taste
Make your own
Directions
- Line a baking tray and preheat the oven to 350°F (180°C)*.
- Thinly slice the potatoes into ¼ cm thin rounds, ideally using a mandolin. Otherwise, cut using a knife and cut as uniformly as possible so that they cook evenly.
- Add the sliced potatoes to a large bowl, along with the oil and salt and toss to ensure the potatoes are evenly coated.
- Transfer the slices to the baking tray in a single layer. Bake on the centre rack of the oven until golden, about 16 - 20 minutes, flipping once halfway**.
- When golden, remove from the oven and transfer to a rack to cool for maximum crispness.
- Meanwhile, mix all the dip ingredients in a bowl. Add a touch more water if you prefer a thinner consistency.
- Serve the crispy potatoes with the dip, and enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
- ** Keep an eye on them near the end as the potato slices are thin and can burn easily. If you're using multiple trays, either bake them 1 tray at a time or rotate the pans for even cooking.
Storage
- These are best enjoyed right away.
- Store the crisps in an airtight container for up to 1 day. Crisp them back up in the oven for a few minutes if needed.
- The dip will keep in a mason jar in the fridge for up to 3 days.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Hi, what kind of mandolin do you use or recommend to buy? I’m looking forward to swapping for healthier choices, don’t want to buy crisps anymore 🫣
hi!
is it possible to use sour cream instead of tahini for the dip or will it have a completely different taste? i have never tried tahini before 😅
Oh my, this is so delicious! I can see this quickly becoming addicting 😅
Last year in october/november my toddler found some random potatoes in my new veg plot (the previous tennant had grown potatoes there and I think some small tubers were left behind and accidentally grew again in the warm autumn weather). I had seen this recipe and decided to try it. The kids loved the chips! Every Friday evening we watch a movie and the kids get to decide on the snack. This one is an absolute favourite, I've made it three weeks in a row.
It've also made the chips from winter carrots (Dutch people will know why I had an abundance of those in December) and parsnip. This worked very well too! This kids aren't very fond of the dipping sauce, but that just leaves more for me :)
Another PUL success recipe for us!
These potato crisps are the best! I used coconut oil, instead of vegetable oil and came out great! Also, used my air-fry function from my oven and loved the way it came out! Family approved :)
That dip though!! It's so good, I'm hooked!
I recently made this using the updated recipe and it is officially one of my favourite savoury snacks. I love how homemade potato chips taste and the dip is phenomenal! 🌿
The dill dip is to die for 😍 this was insane
Good way to use up dill. Love the green color. My tahini is a bit bitter, but I think you use a better tahini, the flavor would be better.