Main image of Potato Crisps with Creamy Tahini Dill Dip

Potato Crisps with Creamy Tahini Dill Dip

28 min

Side

Snack

10 ingredients or less

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 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
  • ⅛ tsp
    salt

The dip

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Directions

  1. 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.
  2. Add the sliced potatoes to a large bowl, along with the oil and salt and toss to ensure the potatoes are evenly coated.
  3. 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.
  4. When golden, remove from the oven and transfer to a rack to cool for maximum crispness.
  5. 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.
  6. 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.

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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Watch it step-by-step!

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Discussion & Rating

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Charlotte - April 16, 2022, 9:28 p.m.

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! 🌿

PUL Team - April 17, 2022, 5:58 a.m.

We're so happy to hear, Charlotte, thank you!


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-… 🤗