Monday, January 07, 2013
Baked Potato Chips with Avocado Garlic Dip
These homemade potato chips are a healthier version of your favourite chips because they're oven baked, not fried. It took time for me to cut them into thin slices because I don't have any magical cutter but it was worth that. Served with avocado dip they are a great appetizer. Really, this avocado dip made all the difference. Isn't it amazing that a dip can be healthy without any mayonnaise or other components and still be so creamy and delicious? Since I tried avocado with pasta, I realized that it can be used in so many ways like sauces and dressings and substitute that unhealthy stuff we are used to eating. Can't wait to try other recipes with avocado!
1 medium ripe avocado
1 clove garlic, minced
1/2 cup sour cream
1 tbsp lemon or lime juice
1 jalapeno pepper, finely chopped
1 tsp dried or fresh basil
1/4 tsp ground cumin
pinch salt and pepper
Combine all the ingredients and process in your food processor until smooth. Or use a mixer and blend everything.
4 medium potatoes, thinly sliced
1 tsp sweet paprika
2 tbsp olive oil
1) Preheat oven to 190C. Line two baking trays with parchment paper.
2) Mix oil, paprika flakes and salt in a bowl. Add potatoes and toss to cover both sides. Place the potato slices on parchment paper and bake until dark golden brown and crispy. Serve with avocado dip.