Crisps & Dip Recipe

Prep and slice

If making potato crisps: wash and dry the potatoes. Using a mandoline or very sharp knife, slice potatoes 1.5–2 mm (about 1/16–1/8 in) thick for crisp, slightly kettle-style chips. Keep slices even for even cooking.

Soak and dry

Place slices in a large bowl of cold water and soak for 20 minutes to remove surface starch (this helps them crisp). Drain and rinse, then lay slices in a single layer on clean kitchen towels or paper towels and pat thoroughly dry.

Season and toss

Transfer dried slices to a large bowl, toss with 2 tbs olive oil, 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika until evenly coated.

Bake method (recommended for 3 medium potatoes)

Preheat oven to 220°C (425°F). Arrange slices in a single layer on parchment-lined baking sheets (do not overlap). Bake for 10–15 minutes, then rotate sheets and check frequently; total bake time will be 15–25 minutes depending on thickness. Remove when golden and edges are crisp. Transfer to a cooling rack — they will crisp further as they cool.

Fry method (optional)

Heat 1–2 inches (approx. 250–500 ml) of neutral oil (vegetable or peanut) in a heavy pot to 180°C (350°F). Fry potato slices in small batches for about 2–3 minutes or until golden and crisp. Use a slotted spoon, drain on paper towels and season immediately with a little extra salt.

Store-bought option

If using store-bought crisps: open packages and arrange assorted crisps in a large serving bowl or on a platter.

Combine base: In a medium bowl, whisk together 1 cup Greek yogurt, 1/2 cup sour cream and 2 tbs mayonnaise until smooth.

Add aromatics and seasoning: Stir in the chopped chives, parsley and dill, 1 tbsp minced shallot, 1 clove minced garlic, 1 tbsp lemon juice and 1 tsp Dijon mustard. Taste and add 1/2 tsp honey if mixture tastes too acidic.

Season and rest: Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Mix thoroughly, then cover and refrigerate for at least 30 minutes (up to 24 hours) to let flavors meld. Stir again before serving and adjust salt/acid if needed.

Finish and plate: Spoon dip into a shallow bowl. Drizzle 1/2 tsp olive oil over the top, sprinkle the extra 1 tbsp snipped chives and a little lemon zest if using. Place crisps around the bowl or in a companion platter. Serve immediately so homemade crisps remain crisp.

Portions and storage: Serves immediately for best texture. Leftover dip will keep covered in the refrigerator for up to 3 days. Store cooled homemade crisps in an airtight container at room temperature for up to 1 day; they are best fresh. Store-bought crisps keep as per package instructions.