Chips ‘n’ Dip

Crisps are undeniably addictive.

My boyfriend Sam is the biggest crisp addict I’ve ever met. He buys the cheapest varieties as a few moments after opening a bag, they are gone.

Since he’s trying to cut down on his sometimes 15 bags a day habit (no joke, his max is 18 small bags in a day or 5 family bags in one sitting) I created this recipe.

They are more tasty but less addictive!

Read on if you’d like to learn how to make them…

For the crisps:

1. Chop half a kilo of white potatoes into verrry thin slices. Place onto baking tray. Ideally just one layer per tray so they cook quickly.

2. Create the flavouring by mixing together

  • Cumin (1 tsp)
  • Rock salt/Himalayan (2 tsp)
  • Chilli powder (1 tsp)
  • Coriander (1 tsp)
  • Tamari or soy sauce (4 tsp)
  • Sesame seeds (2 tsp)
  • One handful of fresh herbs, I used coriander and mint, or 2 tsp mixed dried herbs

3. Massage the flavouring into the potatoes evenly

4. Put them into the oven at a high heat – 220 degrees on my oven but I know they differ slightly

5. Leave for apx 20 mins until they start to bend inwards or crisp up

For the black bean dip:

Blend together (I use a Nutri Bullet):

  • 1 small garlic clove
  • Half a large orange
  • 1 tin of black beans
  • 1 overloaded tsp tahini
  • 1 handful of fresh herbs, eg coriander but if you don’t have fresh, dried is great too
  • 1 tsp miso paste – if not available add 3 or 4 pinches of sea salt depending on how salty you like your food!
  • 1 tsp cumin or Garam masala
  • Maybe sprinkle some seeds on top and add some pretty herbs if you’re serving for guests!

Enjoy your munching xxx

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