Potato Crisps with Creamy Tahini Dill Dip
28 min
Side
Snack
10 ingredients or less
Servings
Total
28 minPrep
8 minCook
20 minContains
sesame
Free from
soy
peanut
tree nut
gluten
Ingredients
The crisps
-
2medium potatoes
-
1 Tbsp (15 mL)vegetable oil
-
⅛ tspsalt
The dip
-
¼ cup (4 g)fresh dill, minced
-
3 Tbsp (45 mL)water
-
1 Tbsp (15 mL)vegan mayonnaise
-
1 tsp (5 mL)fresh lemon juice
-
½ tsp
-
1 pinchsalt, to taste
-
1 pinchground black pepper, to taste
Make your own
Directions
- Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper. 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. Keep an eye on them near the end as the potato slices are thin and can burn easily. If you are using multiple trays, either bake them 1 tray at a time or rotate the pans for even cooking.
- 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. Add a touch more water if you prefer a thinner consistency.
- Serve the crispy potatoes with the dip, and enjoy!
Notes
- Note, the recipe has been updated when compared to the video. This is the new-and-improved version of the recipe 😊
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
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
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.