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

Posted Feb 07 2011 8:32pm
Recipe adapted from the Cheeky Kitchen  

4 large potatoes
olive oilsea salt
Dip2 large avocados1/2 cup plain yogurtsalt to taste
1. Wash the potatoes and cut them into slice. This works best when you are using a mandoline slicer  Swissmar Borner V-1001 V-Slicer Plus Mandoline 6 Piece Set

2. Grease a baking sheet. Cover the potato slice in 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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