Baked Crisps and Dip

Potato chips come in as many varieties as there are potatoes. For this recipe, I have paired four chip varieties with complementary seasonings and dips. The chips are made without oil so they are easy to make and healthier than store-bought alternatives. Several baking sheets will speed up the cooking time and a mandolin is preferred for uniform slices. Nothing goes better with salty chips than an icy, cold beer and a few favorites are recommended below.

Ingredients

Chips
1 large Idaho potato about 1 lb.
6 redskin potatoes
10 fingerling potatoes
1 large sweet potato about 1 lb.
Non-stick cooking spray
Seasonings
Kosher salt
Minced rosemary
Brown sugar
Ancho chili powder
Cajun seasoning powder
Rosemary Garlic Dip
½ cup of a nonfat Greek yogurt
1 tablespoon of finely minced rosemary
1/2 teaspoon of dried minced garlic
Boursin Cheese Dip
1/2 cup of non fat Greek yogurt
3 tablespoons of light boursin cheese with herbs
Bacon Cheddar Dip
1/2 cup of non fat Greek yogurt
4 pieces of pre-cooked bacon, cooked and crumbled into small pieces
2 tablespoon of shredded cheddar
BBQ Dip
1/2 cup of your favorite BBQ sauce

Technique

Rinse all potatoes, removing any dirt and set aside or peel if preferred. Peel sweet potato, set aside. Using a mandolin on its thinnest slice setting, slice all potatoes. Arrange each type of sliced potatos on cookie sheets and spray with non-stick cooking spray. Spray potato slices again and sprinkle with the seasoning of your choice.

Seasoning Suggestions:
Sweet potatoes: brown sugar, ancho chili powder or kosher salt
Idaho potatoes: kosher salt and ancho chili powder
Redskin potatoes: Cajun seasoning powder
Fingerling Potatoes: minced rosemary and kosher salt

Bake in preheated oven at 375 degrees for 10-12 minutes or until they begin to brown and crisp. Remove and place onto serving tray. Repeat process with any remaining potato slices. The smaller fingerling potatoes may cook more quickly.

For dips, mix together each dips’ ingredients. Place into a martini glass as shown or other bowl and serve along side the chips

Suggested Beverage

Black and Tan, Boulevard Irish Ale, Finnegans’s Irish Amber, Murphy’s Irish Stout, Paulaner Oktoberfest Märzen Amber (Germany), Flensburger Brauerei Weizen Wheat Beer (Germany) with lemon wedges, Blue Moon Belgian-Style Wheat Ale with orange wedges, Saint Arnold Weedwacker (Houston, TX),  an ice cold, long neck Bud Light, or try one of the beers for the Chimay Flight, or the Summer Flight by the Samuel Adam’s Brewery.

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