I could eat chips and dip for every meal of every day. I suppose I should reword that. I want to eat chips and dip all the time, but I most certainly cannot. Not even more than once a week really. I don’t share Andrew’s crazy metabolism. What I do share with him, though, is a brand new mandoline. Really, it’s “his,” because he got it for his birthday, but you know how it goes with the married set. This new mandoline is awesome because we can use it to make homemade chips. (Do you like how I brought that full circle? I do.)
A classmate of mine and his wife came to our house for some pizza and the Simpson’s last week. I wanted to put out a snack for them to munch on while I finished up the pizza, so I prepared some oven-baked potato and sweet potato chips and whipped up some yogurt dip. It turned out delicious, and they didn’t even realize the dip was made with yogurt. The amount of olive oil I used was so negligible that I didn’t feel more than one or two ounces of guilt when I ate about a third of the chips before my friends showed up.
(Recipe after the jump)
Oven-Baked Chips with Cumin and Dill Yogurt Dip
Ingredients
1-2 Yukon Gold potatoes
1 T olive oil
1 sweet potato
1 cup Greek yogurt
1-2 tsp dried dill
1 tsp ground cumin
1 clove garlic
pinch of sugar
pinch of salt and pepper
Preheat oven to 250 F. Slice the potatoes very thin, using a mandoline if you have one (we do!). Place the potatoes in a shallow dish and toss with olive oil and salt and pepper if desired. Lay out in a single layer on two baking sheets lined with silicone baking mats (like a Silpat). Cook in the oven for 1 – 2 hours, or until golden. Allow to cool on cooling racks (this step is important because it will allow the chips to crisp up perfectly).
Meanwhile, prepare the dip. Press one clove of garlic into the yogurt and stir. Add the rest of the ingredients and combine well, adjusting the cumin, dill, salt or sugar to a desired taste. Chill for at least 30 minutes.
Make it all look pretty and serve.
[...] Chips and Dip [...]