baked potato chips + dip

most baked potato chip recipes direct you to heat the oven to 400°.  so like an obedient direction follower i did.  to my disappointment my chips would inevitably blacken, burn, and (on one occasion) catch fire.  so i’m sure you can imagine how happy i was when i found a solution to my charred chip problem.  the solution is a lower oven temperature. duh? i don’t know why i never thought of that.  the result, i must say, is pretty awesome.   frank and i were super proud of ourselves when our hard (potato-slicing) work had finally paid off!  we ended up with some pretty perfect potato chips – crispy, and crunchy chips that were lightly golden.  however, if you’re looking for a Lays-type of a potato chip this is not the recipe for you.  if you are looking for a chip that’s closer to a Terra Chip (but not as greasy) then stay tuned and give this recipe a shot. {side note: i used white yams, but any potato works here}


initially, i was not planning to do a chips + dip post, but i had some greek yogurt in the fridge and thought it would be a nice addition.  for the dip i used 0% Fage greek yogurt, alternatively you can totally use 2%, or full fat – up to you.  (for a vegan alternative you can easily substitute your favorite vegan sour cream.) again, if you’re looking for a traditional sour cream and mayo-type dip, this is not the dip for you.  the dip highlighted here is super tasty, but not heavy at all. additionally, it’s low in calories and fat-free 🙂 hopefully you will enjoy this almost guilt-free snack food.

**make sure to pay attention to how thin you slice your potatoes and how long you bake them.  obviously the thinner you slice the shorter you bake and vice versa.  also, if you’re using a mandolin, be careful! i nearly sliced off the tip of my finger off last year.  since then i have invested in a de buyer mandolin. while it was much pricier than the OXO ones, it was well worth it…DSC_0077

:: for the chips ::

2 potatoes (i used white yams)

2 tablespoons olive oil

1/4 teaspoon paprika

2 teaspoons dried parsley

ground pepper

coarse sea salt


:: for the dip ::

1/2 cup (6oz.) of 0% fat greek yogurt

2 teaspoons dijon mustard (my favorite is Maille)

1 shallot finely chopped

salt and fresh ground pepper

:: makes about 60 chips ::

pre heat oven to 300°

line two rimmed baking sheets with parchment paper


:: directions ::

using a mandoline or a knife, slice potatoes thin

combine the potatoes and olive oil until each slice it coated with oil

add paprika, parsley, salt and pepper, mix until combined

spread the slices on the parchment lined baking sheets, try not to let them touch or overlap

place the baking sheets in the oven

bake for 30 minutes – 1 hour depending on your oven and how thin you sliced your chips (some of my chips were stubborn, so the baking process took a little over an hour)

while the chips are baking, mix: yogurt, chopped shallot, dijon mustard, salt and pepper until combined

refrigerate the dip and stir before serving

the chips are ready when they are slightly browned and their edges are curled

:: enjoy ::


::.roasted garlic hummus.::


a few months ago a new cookbook came out called, jerusalem by yotam ottolenghi. i had been able to preview parts of the book through a website i follow, 101cookbooks, and the beautiful images are what initially caught my eye. each page illustrates the every day lives of jerusalem’s inhabitants and how food perhaps is one thing that unites them. here is one part of the introduction that has stuck with me:

although jerusalemites have so much in common, food, at the moment, seems to be the only unifying force in this highly fractured place…it is sad to note how little daily interaction there is between communities, with people sticking together in closed, homogeneous groups. food, however, seems to break down those boundaries on occasion. you can see people shop together in food markets, or eat at one another’s restaurants…it takes a giant leap of faith, but we are happy to take it – what have we got to lose? – to imagine that hummus will eventually bring jerusalemites together, if nothing else will.”

i used the recipe from jerusalem in combination with the smitten kitchen variation of it. seriously, best. hummus. ever! however, achieving this totally-worth-it-hummus was no easy task. in deb perelman’s (smitten kitchen) hummus post, she gave up the trick to smooth, creamy hummus: skinless chickpeas! who knew!? whether you are using dried chickpeas or ones out of the can, deb insists that one has to “pop” each chickpea individually out of its shell/skin. tedious? yes! worth the aggravation and work? yes!

adapted from jerusalem and smitten kitchen


makes a little under 2 cups

1 3/4 cups cooked, drained chickpeas (from a 15-ounce can) or a little shy of 2/3 cup dried chickpeas
1/2 teaspoon baking soda (for dried chickpeas only)
1/2 cup tahini paste
2 tablespoons freshly squeezed lemon juice, or more to taste
8 cloves roasted garlic
1/2 teaspoon table salt, or more to taste
approximately 1/4 cup water

::for dried chickpeas::

in a bowl soak dried chickpeas with water that is twice their volume (just make sure the there’s a few inches of water covering the chickpeas). leave them to soak overnight. the next day, drain the chickpeas. in a sautè pan over medium-high heat, combine the chickpeas with the baking soda (apparently this reduces the gassy effects of dried beans!). stir constantly for about 3 minutes. add 3 1/4 cups of water – bring to a boil. once it boils turn down to a slow simmer (i had my heat up too high, my beans got quite mushy and were hard to peel later on). use a slotted spoon to skim the foam from the surface. they will cook for 20-40 minutes. you will know that they’re ready when they break easily between you thumb and finger.

drain the chickpeas. you can either let them cool on their own, or run them under cold water.

::for dried and canned chickpeas::

here is the important part: peel your peas! place the chickpeas between your thumb, forefinger and middle finger and pop them out one by one.

in a food processor or blender, blend the chickpeas until clumps form. next, add the tahini, lemon juice, salt, and roasted garlic, blend until pureed. add water by the tablespoon until you get desired consistency.

transfer the hummus to a bowl and let it sit in the refrigerator for at least 30 minutes. let it sit longer if possible to let the ingredients marinate.