Main image of Potato Crisps with Creamy Dill Dip

Potato Crisps with Creamy Dill Dip

28 min

Side

Snack

10 ingredients or less

Baking homemade potato crisps is incredibly easy and satisfies every craving for something savoury. The creamy dill dipping sauce is absolutely heavenly and can be whipped together in just one bowl.

Servings

Total

28 min

Prep

8 min

Cook

20 min

Contains

Sesame symbol

sesame

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Gluten symbol

gluten

Ingredients

The crisps

  • 2
    medium potatoes
  • 1 Tbsp (15 mL)
    vegetable oil
  • ½ tsp
    salt (optional)

The dip

  • ¼ cup (60 mL)
  • ¼ cup (4 g)
    fresh dill, minced (optional)
  • ¼ cup (60 mL)
    water
  • 1 tsp
    lemon
  • 1 tsp (5 mL)
    white wine vinegar
  • ½ tsp
    salt
  • 1 pinch
    ground black pepper, to taste
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Directions

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  1. Preheat the oven to 350°F (180°C).
  2. 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.
  3. Transfer to a parchment-lined baking tray, and add the oil and salt overtop. Toss to coat, and arrange the potato slices in a single layer.
  4. Bake on the centre rack of the oven until golden, about 15 - 20 minutes, flipping once halfway. Keep an eye on them near the end as the potato slices are thin and can burn easily!
  5. When golden, remove from the oven and transfer to a rack to cool for maximum crispness. While the potatoes are in the oven, add all the dip ingredients to a bowl and whisk together. If you have a blender, you can make the dressing more creamy by blending at high speed for approximately 2 minutes, stopping to scrape down the sides.
  6. Once the potatoes are out of the oven and cooled, drizzle the sauce over top or use it as a dip.

Storage

  • These are best enjoyed right away.
  • Store the crisps in an airtight container in the fridge for up to 1 day. Toast them back up in the oven for a few minutes.
  • The dip will keep in a mason jar in the fridge for up to 3 days.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Rachel - July 24, 2021, 11:35 p.m.

The dill dip is to die for 😍 this was insane


Victoria - July 8, 2021, 10:21 p.m.

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.

PUL Team - July 11, 2021, 3:16 p.m.

Thank you for sharing your review, Victoria! Tahini can indeed be a bit bitter sometimes. If you're interested in making it at home you can find our recipe here: pickuplimes.com/recipe/quick-… 🤗