Potato Chips with Yogurt Dip
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the chips
- 4 large waxy potatoes
- vegetable oil (for frying)
- salt
- freshly ground peppers
- 3 Tbsps finely chopped parsley
- For the yogurt dip
- 500 grams Yogurt
- 5 medium-sized Tomatoes
- 1 garlic clove (peeled and pressed through a garlic press)
- olive oil
- 3 Tbsps finely chopped Basil
- salt
- peppers
- cayenne pepper (if desired)
Preparation steps
1.
For the dip, rinse, halve and remove seeds from tomatoes. Cut tomatoes into small cubes. Mix yogurt with 1 tablespoon olive oil and season with salt, pepper and cayenne pepper. Stir in basil leaves, crushed garlic and tomatoes. Transfer to the refrigerator.
2.
For the potato chips, rinse, scrub and pat potatoes dry. With a large, sharp knife, cut potatoes into thin slices.
3.
Heat 500 ml (approximately 2 cups) oil in a large pot. To test if the oil is hot enough, dip a wooden spoon into the oil. If bubbles form around the spoon, the oil is ready. In batches, fry potato chips until crisp. Remove and drain on paper towels. Place chips in a bowl and season with salt and parsley.
4.
Serve chips with the yogurt dip.
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