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Potato Crisps with Creamy Tahini Dill Dip
28 min
Snack
Side
10 ingredients or less
Servings
Total
28 minPrep
8 minCook
20 minContains
sesame
Free from
soy
peanut
tree nut
gluten
Ingredients
Potato crisps
-
2medium potatoes
-
1 Tbsp (15 mL)vegetable oil
-
⅛ tspsalt
Dill dip
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¼ cup (4 g)fresh dill, minced
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3 Tbsp (45 mL)water
-
-
1 tsp (5 mL)fresh lemon juice
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½ tsp
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1 pinchsalt, to taste
-
1 pinchground black pepper, to taste
Make your own
Directions
- Line a baking tray and preheat the oven to 350Β°F (180Β°C)*.
- Thinly slice the potatoes into ΒΌ cm thin rounds, ideally using a mandolin. Otherwise, cut using a knife and cut as uniformly as possible so that they cook evenly.
- Add the sliced potatoes to a large bowl, along with the oil and salt and toss to ensure the potatoes are evenly coated.
- 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**.
- When golden, remove from the oven and transfer to a rack to cool for maximum crispness.
- Meanwhile, mix all the dip ingredients in a bowl. Add a touch more water if you prefer a thinner consistency.
- Serve the crispy potatoes with the dip, and enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
- ** Keep an eye on them near the end as the potato slices are thin and can burn easily. If you're using multiple trays, either bake them 1 tray at a time or rotate the pans for even cooking.
- Note, the recipe has been updated when compared to the video. This is the new-and-improved version of the recipe π
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.
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Watch it step-by-step!
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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hi!
is it possible to use sour cream instead of tahini for the dip or will it have a completely different taste? i have never tried tahini before π
Oh my, this is so delicious! I can see this quickly becoming addicting π
Last year in october/november my toddler found some random potatoes in my new veg plot (the previous tennant had grown potatoes there and I think some small tubers were left behind and accidentally grew again in the warm autumn weather). I had seen this recipe and decided to try it. The kids loved the chips! Every Friday evening we watch a movie and the kids get to decide on the snack. This one is an absolute favourite, I've made it three weeks in a row.
It've also made the chips from winter carrots (Dutch people will know why I had an abundance of those in December) and parsnip. This worked very well too! This kids aren't very fond of the dipping sauce, but that just leaves more for me :)
Another PUL success recipe for us!
These potato crisps are the best! I used coconut oil, instead of vegetable oil and came out great! Also, used my air-fry function from my oven and loved the way it came out! Family approved :)
That dip though!! It's so good, I'm hooked!
I recently made this using the updated recipe and it is officially one of my favourite savoury snacks. I love how homemade potato chips taste and the dip is phenomenal! πΏ
The dill dip is to die for π this was insane
Good way to use up dill. Love the green color. My tahini is a bit bitter, but I think you use a better tahini, the flavor would be better.