Recipe: Homemade chips and dips
Our tip for a wonderful evening snack: homemade chips and dips. Ideal for when you hang on the couch (and with rainy evenings!).
Preheat the oven to 200 °C and remove the baking sheet. Peel the potatoes, rinse and pat them dry with a clean (!) tea towel. Cut them into slices with a potato peeler. Place the slices in a bowl and mix with the olive oil, salt and pepper. Place a sheet of parchment paper on the baking sheet and spread over the potatoes. Bake for 20-25 minutes. Turn the slices halfway equally to so that they will be golden brown on both sides.
Add the sour cream and 75g Green Pesto together and mix until it’s a homogenous mass. Put the dip in a nice bowl and brush the top of the dip with a spoon and the remaining Green pesto. Sprinkle the Parmesan cheese on top.
Cut the fresh basil leaves finely and add to the Chutney Tomato.
Ingredients for 2 persons: