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Baked Chips & Dip 🌿
𝗧𝗛𝗘 𝗗𝗜𝗣:
1 cup coconut yogurt (or plant-based yogurt of choice)
1 small dill pickle, diced
1 tbsp spring onion, sliced
1 tbsp pickle juice
1 tbsp dill, fresh and finely chopped
salt + pepper, to taste
fresh dill, for garnish
3-4 cherry tomatoes, for garnish
red chili flakes, for garnish
In a small bowl, combine ingredient and stir.
Garnish with fresh dill, tomatoes, more spring onion and red chili flakes.
𝗧𝗛𝗘 𝗖𝗛𝗜𝗣𝗦:
2 medium potatoes
2 tsp olive oil
salt, to taste
Thinly slice potatoes, using a mandoline or food processor attachment, to 1/16th of an inch.
Pat excess moisture. Toss with olive oil and sprinkle with salt.
Roast (in a single layer) at 400 degrees, on a silicone lined baking tray, for 10 minutes. Flip all the chips and roast for an additional 6-8 minutes.
Keep an eye on them near the end, so they don’t burn.
Allow to cool for a few minutes.
Enjoy!
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