Baked Potato Chips and Sweet Chilli and Coriander Dip
Serving: 8
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Directions
- Preheat oven to 180°C.
- Par-boil the potatoes until soft but still firm. Allow to cool before thinly slicing to form round discs. Lay the discs on a baking sheet lined with baking paper – be careful to arrange so that the discs do not overlap.
- Brush with olive oil and season with salt and pepper. Bake until golden and crispy, turning over to bake both sides.
- While the potatoes are making, mix all of the ingredients for the sweet chilli dip together in a small bowl and set aside.
- Once golden and crisped serve the potatoes in a bowl lined with paper towel to soak off excess oil and dunk in the dip for a delicious snack around the braai.
Ingredients
- 3 large potatoes (540g), with skin intact
- 45 ml (3 tbsp) olive oil
- 5 ml (1 tsp) coarse salt
- Black pepper, to taste
- <h3>Sweet Chilli and Coriander Dip:</h3>
- 250 g fat free smooth plain cottage cheese
- 30 ml (2 tbsp) fresh coriander, chopped
- 15 ml (1 tbsp) sweet chilli sauce
- 20 cashews, finely chopped