February 7, 2011

Potato Crisps drizzled with Olive Oil and Sea Salt served with Avocado Dip

Recipe adapted from the Cheeky Kitchen 

4 large potatoes
olive oil
sea salt

2 large avocados
1/2 cup plain yogurt
salt to taste

1. Wash the potatoes and cut them into slice. This works best when you are using a mandoline slicer Mandoline Slicer.

2. Grease a baking sheet. Lay the potatoes on the sheet and cover with olive oil and sea salt. Bake for 20 minutes at 450 F turning every 5 minutes. Cook until crisp.

3. To prepare the the avocado dip, mix ingredients in a bowl. Voila.

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