A homemade spin on a classic favourite - chips and dip. I went with good old THICK CUT potato chips with a tangy sour cream and onion dip. Charred veggies + creamy dip has been a summer staple for me this year. An air fryer is the secret to these crispy cactus chips, but they can easily be done in the oven as well.
Serves 2 as an appetizer
For the chips
6 potatoes, cut in 1/4 inch rounds
2 tbs olive oil
1/2 tsp salt, plus a little more for boiling the potatoes
For the dip
1/2 cup sour cream or Greek yogurt
1/3 cup mayonnaise
2 tbs Caesar salad dressing
1 tbs lemon juice
2-3 tbs green onion, sliced
1 tbs dill (optional)
1/4 tsp black pepper
1/2 tsp salt
1. Preheat the oven to 450 F. Cut a whole onion into quarters, then peel apart. Cut a jalapeño into large rounds. You may remove the seeds if you want a more mild dip. Mix with 1 tbs olive oil and big pinch of salt and black pepper. Spread out in a single layer on a parchment or foil lined baking tray and bake for 25 minutes until charred. Let cool and finely dice the roasted vegetables. Add to a mixing bowl with the rest of the dip ingredients. Stir to combine and taste for seasonings. Adjust salt and pepper if necessary. Set in fridge until chips are done.
2. Reduce the oven to 300 F. Bring a large pot of salted water to a rapid boil. Add the potato rounds and cook for 5 minutes. Strain and add the potatoes to a large mixing bowl with 2 tbs olive oil and 1/2 tsp salt. Put half of the potatoes into the air fryer basket and cook at 390 F for 15-17 minutes, shaking the basket halfway through cooking. If you want your chips a little darker, keep cooking in 2 minute intervals at 350 F until it reaches your desired colour.
2. Arrange the finished chips in a single layer on a parchment or foil lined baking tray and put into the oven to keep warm. Repeat with the remaining chips. Sprinkle the finished chips with a little bit more salt. Serve immediately with dip.