just because you crave some fast food or something salty doesn´t mean it has to be unhealthy and greasy. Or what do you think? Why should we take extra calories and fat to us for something we eat just because it is convenient?
Enjoy a healthier version of the grocery store potato chips bags that you can add a homemade sour cream or onion dip. Especially now that the Super Bowl time is coming faster with big steps.
How I discovered that recipe? A while ago I wanted something salty but had nothing at home and it was too late to go out and buy something. A look into my pantry showed me that I still have potatoes and smart woman I´m, I took them, sliced and baked them and my chips were ready.
This time I tied them with a dip a friend found on pinterest and where so kind to share it with me.
The dipping sauce takes everything to the next level. Make sure you like all the ingredients before you decide on this dip and always season it to your liking. You can always add more avocado or cucumber to the avotziki dip.
At the end I all I can say is: well – sorry if you had any health-related New Years resolutions, because I´m pretty sure you will not be able to keep them with this yummy things around.
Potato chips with Avotziki dip
– 2 tbsp oil (coconut, vegetable, etc)
– salt, pepper
-dried herbs (basil, thyme, rosemary)
– 1 avocado
– ¼ cucumber
– lemon juice, salt, pepper, garlic powder or a fresh glove
– 2 tbsp Greek yoghurt
Pre-heat oven to 450 F or 220 C. Line two baking trays with parchment paper and set aside. Get a bowl with cold water ready.
Wash the potatoes and thinly slice them with either a really sharp knife or a bread cutter machine. Immediately after slicing, place the potatoes slices in the cold water.
When all of them are sliced place them between kitchen paper and really press them dry between the sheets. Place them in an empty bowl and add the oil, salt, pepper and herbs.
Bake the potato chips for 5-8 minutes or until golden brown, watch closely because they turn brown fast. When they are done, remove from the oven and set aside while you make the dip.
For the dip, cut the avocado in half and remove skin and pip. Place in a high measuring cup and mix with a hand-held blender. To avocado, add yoghurt, lemon juice, salt, pepper and garlic. Cut cucumber into small pieces and mix together with a spoon. Serve the chips hot and with the dip on the side.