This is an emotional post for me to write. When I planned this post, I was ready to buy my Super Bowl tickets and head to AZ to watch my beloved Packers make history. I thought to myself, “In honor of the Packers winning the Super Bowl, and it being the greatest Super Bowl of all time, I am going to share my favorite green dip recipe in the whole wide world.” You know, because I love you and the spirit was really moving me that day.
And then it all went to hell and now I hate the Super Bowl and probably won’t even watch it. Ever again. Not even the commercials. But, I will eat. This I know. And if you’re like me, and you use the Super Bowl as an excuse to Sunday Funday (drink on Sunday, Mom), you’re gonna need these chips and this dip.
I’m going to talk more about Super Bowl parties in my next post – ideas for healthy, delicious, PHFF balanced snacks and tips to navigate a party’s buffet table – so for today, let’s just talk about what’s happening with this recipe. Because there’s a lot going on here.Baked chips generally suuuuuuck. They’ve always turned out mushy and limp and sad for me so I stopped making them for a long time until I learned a nifty trip to keep them crisp – rinsing! Rinsing your sliced potatoes in a colander and giving them a good rinse washes away the extra starches that prevent the chip from crisping up. At least I think that’s the science behind it. Regardless, it works.
As good as these chips are, they’re really just a vehicle for the Avocado Ranch Dip. This is why I also featured sliced radishes in the photos. I should have probably titled this post “Avocado Ranch Dip, Crispy Baked Potato Chips Not Required” because those are my true feelings. I will literally devour 2 1/2 cups of this stuff in 2 days. No doubt. Absolutely no doubt and no shame. I’ve already attempted to dip everything in my house into it [every vegetable, every chip, a graham cracker (no), a rotini pasta noodle (yes) and a quesadilla (YAS)].
This is a pretty balanced snack, and even more balanced if you skip the chips and eat the dip with veggies (more fiber!). You’ve got healthy fats and fiber from the avocado and protein from the Greek yogurt. This dip, though, can be used at just about every meal:
- Put a dollop on your eggs or over your breakfast potatoes in the morning
- Use as a dip for green fried plantains or raw veggies
- Spread on a lettuce wrap or sandwich
- Toss in steamed or roasted cauliflower for a creamy cauliflower side dish
- Spread over baked fish
- Use as a replacement for avocado in any recipe if you want to add a little protein
- Add a few tablespoons of liquid, like water, olive oil, milk, coconut milk or almond milk, to thin out and make into a dressing for salad
These are just off the top of my head – trust me, you’ll find more ways to eat it! And the best part is that everything just goes in the blender and it’s ready in 5 minutes. The chips of course take a bit longer, but I trust you’ll find ways to snack before they come out of the oven.
- 2 russet potatoes, scrubbed
- ¼ c extra virgin olive oil
- 1 1 /2 tsp salt
- Preheat oven to 425.
- Line 3 baking sheets with parchment paper.
- Using a knife or mandolin, sliced potatoes about 1/16th of inch thin. This is pretty thin, so it takes a little time if you don't have a mandolin, but it's worth it. Thicker chips won't crisp up.
- Pile potato slices into a colander and rinse under cool water for 1 minute, giving the potatoes a shake every few seconds.
- Blot potatoes as dry as you can get them with paper towels. If you have time, just let them drain in the sink until you're ready to bake.
- Dump potatoes onto baking sheet and add olive oil and salt. Toss well.
- Lay potatoes out in an even layer on baking sheets. Try not to overlap - the less they over lap, the crispier they turn out.
- Bake for 35-40 minutes. Halfway through, carefully but quickly flip the potatoes over (I still suck at this).
- Let cool, and eat!
It's totally ok to use less olive oil, especially if you're trying to lose weight. I would not suggest going under 2 Tbsp, though, because you'll start to lose any chance for crispiness.
- 2 avocados, flesh scooped out
- 1 c 2% or 4% plain Greek yogurt [recommended: Fage]
- 1 Tbsp rice wine vinegar
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- Combine ingredients in a blender and blend!
- Keep in the refrigerator.