Chips and Dill Dip

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4

wheat-free soy-free nut-free egg-free dairy-free
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Skip the soy and make your own crispy, crunchy chips in the oven. Sink your chips into a smooth and creamy dip with a dill-flavored kick.

Ingredients

Chips

  1. 1 large Russet potato
  2. 3 tablespoons olive oil
  3. 1 teaspoon salt

Dill Dip

  1. 4 stems fresh dill
  2. 1 avocado
  3. 1/4 cup coconut cream
  4. 2 tablespoons lemon juice
  5. 1 teaspoon dehydrated onion
  6. 1/2 teaspoon salt

Tools

  1. large baking sheet
  2. parchment paper
  3. cutting board
  4. chef’s knife
  5. pastry brush
  6. spatula
  7. paper towels
  8. mixing bowl
  9. fork
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. Carefully slice the potatoes about 1/8 -inch (0.3-cm) thick or as thinly as you can.
  3. Evenly space them on the baking sheet. Make sure the pieces do not touch each other.
  4. Brush both sides of each slice with olive oil. Then sprinkle with salt.
  5. Place in oven and bake for 20 minutes or until golden brown.
  6. Transfer chips to paper towels to absorb extra oil. Allow to cool before serving.
  7. For the dip, pull the leaves off of the dill and chop into small pieces. Add to a mixing bowl.
  8. Remove the skin and pit of the avocado and scoop the pulp into the mixing bowl. Mash with a fork.
  9. Add the coconut cream, lemon juice, dehydrated onion, and salt to the bowl. Stir until smooth.
  10. Serve immediately with chips.
  11. Store leftovers in an airtight container in the refrigerator for up to three days.