Baked Potato Chips with Avocado Dip

Oh man, it’s only Wednesday? This weekend needs to come sooner so I can spend time browsing the Farmer’s Market, drinking cocktails with my Ma, and making pumpkin cinnamon rolls.

However, with that being said, I am enjoying my week. I’ve been waking up early everyday to do Yoga before work which has been very energizing. And last night we went out to see one of our favorite musicians – Nobunny…which was both amusing and enjoyable. And I have a craft night scheduled tomorrow to finally made those billy buds I’d been thinking about for 4 months now. I must say…not too shabby of a week so far. How is your week coming?

Oh! And…before it becomes too much of old news and pointless, I have pictures that I was going to share from my “birthday hike” last Tuesday. Wyatt, Tuko, and I headed a bit north to check out a state park we had never been to. It was a bit muggy and buggy but none-the-less beautiful and quiet. In fact, we did not come across one person on our whole journey through the park…perhaps this place is a beautiful secret that many people around here have still not yet caught onto!

And we all know that after you go on a several mile hike that you need a post-hiking snack….right? Or is that just me? Anyhow, we whipped up these baked potato chips with avocado dip for an afternoon snack. And let me tell you….damn! I wish that I could spread this avocado dip on EVERYTHING. Think…guacamole but creamier. And dipping crispy, warm chips that were fresh from the oven was a perfect accompaniment.

Baked Potato Chips with Avocado Dip

Adapted from Food For My Family
  • 2 russet potatoes, thinly (and evenly) sliced
  • 1/8 cup olive oil
  • Salt/pepper

For the dipping sauce:

  • 1 avocado, peeled and mashed
  • 1/2 cup greek yogurt
  • 2 Tablespoons lemon juice
  • 1 Tablespoon fresh chives
  • 1 Tablespoon dill
  • 1 garlic clove, minced
  • 1/2 teaspoon salt

Mix all the dipping sauce ingredients together. Place in fridge until ready to serve (the longer it sits the more time this will give the flavors to blend together!).

To make the fries: preheat oven to 400 degrees. Place the sliced potatoes onto a parchment-lined baking sheet. Brush both sides of the slices with oil and then sprinkle with salt and pepper. Bake in 15 minute segments and flip every 15 minutes. It took me about 40 minutes for all the potatoes but I checked frequently and removed the thinner ones that cooked faster.

Enjoy with yummy dipping sauce as a snack! Or enjoy alongside some Veggie Sloppy Joes, Southwestern Sliders, or Black Bean and Goat Cheese Quesedillas!

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9 Comments

  • masters2marathons
    September 12, 2012

    Love all the nature picts, wonderful! And I’ve been wondering what to do with the extra potatoes and avocados lying around…I’ll have to make some tomorrow night!

  • petit4chocolatier
    September 12, 2012

    This looks delicious! Love all the pictures!

  • myfoodreligion
    September 13, 2012

    Looks like the perfect snack!

  • expatchef
    September 13, 2012

    Fabulous. Love the pictures of your hike, too!

  • Our Growing Paynes
    September 19, 2012

    Love the photos!

  • Sophie33
    September 26, 2012

    Georgous & very powerful pics! Lovely, lovely & lovely!
    I love this tasty avocado dip too! A great & tasty combined recipe!

    • shellywest
      Sophie33
      September 27, 2012

      Thanks! The avocado dip is literally delicious lathered on anything. I used the leftover dip on sandwiches and toast for days after.

  • September Highlights « Vegetarian 'Ventures
    October 1, 2012

    […] that this summer when people start throwing avocados in things from baked sweets to smoothies. This dip is no different and makes everything you might stick in it irresistible. Oh, and the homemade […]

  • Megan
    October 2, 2012

    This looks delicious!! I have some sweet potatoes I have been looking to do something with besides make french fries! This looks like a great option!

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