Wednesday, February 2, 2011

A Super Bowl of "Chips" and Dip!

I say "chips" because I don't want you to think they will be exactly like those fatty, crunchy discs you pull from the foil bag. Nope, they're better! Not quite as crunchy - hence the quotes - but twice the flavor. Don't believe me? Try them and see!

2 medium potatoes
1 TBSP olive oil
salt & pepper

Wash the potatoes thoroughly and peel if desired. Slice thinly (use a mandolin slicer if you have one), but not too thin (you don't want the slices to be transparent). Drizzle the slices with the oil. Generously grease a cookie sheet with more olive oil and lay the slices on it in a single layer. Sprinkle with salt and pepper to taste. Bake at 400F for 20 minutes, or until edges are browned.

I chose to stick with the simplicity of salt and pepper because I knew I was going to make the dip below to go with them, but these can be seasoned in an infinite variety of ways. Use a seasoning blend or try your own favorite herbs and spices. I'll probably experiment with quite a few myself and post them as I try them. Let me know how you flavor yours!

Chips have to go with dip, at least I think so. Unfortunately, most dip is just as fattening as the chips, and full of unnecessary ingredients. Try this dip, instead, that uses yogurt as a base. Use Greek yogurt, or strain regular yogurt in a mesh sieve lined with cheesecloth or the like.

Ranch Dip
1/2 cup Greek or strained yogurt
2 oz. cream cheese, softened
1/4 cup heavy cream, mixed with 1 tsp lemon juice
1 tsp dried parsley
1/2 tsp dried dillweed
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 clove garlic, minced

Stir together the yogurt, cream cheese, and heavy cream until thoroughly blended. Mix in the spices. Refrigerate a couple hours before serving (ideally).

These chips are pretty QUICK, considering they were done, start to finish, in under 30 minutes. Just as quick as going to the store to pick up a bag! And the dip is super fast, aside from the refrigeration time, which isn't 100% essential.

They are pretty EASY, with some qualifications: you have to slice them just the right thickness, and you have to cook them just the right amount of time.

Definitely much CHEAPer than buying a bag at the grocery store! Two potatoes are mere pennies. OK, well maybe dimes.

And soooo much HEALTHY-er than the chips in the bag. And the dip in the plastic container, too. All good stuff here, nothing to feel guilty about while you watch the big game!

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