Potato Crisps with Creamy Tahini Dill Dip

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.