Try this great entree!


  • 2 small potatoes, washed

  • 1 tbs. olive oil

  • 1 cup of cottage cheese

  • 2 tbs. sour cream

  • ½ cup crispy fried shallots

  • ¼ cup freshly grated Parmesan

  • 1 bunch chives, chopped

  • 1 tsp. horseradish


  • 1.

    Pre heat the oven to 160C.

  • 2.

    Using the adjustable slicer on a food processor, slice the potato as thin as possible.

  • 3.

    Place single slices on baking tray lined with baking paper. Spray with a little olive oil spray and bake for 15 - 20 minutes or until golden brown. Remove from the oven and place chips on a wire rack for 30 minutes to dry out.

  • 4.

    For the dip add all the ingredients to a small food processor except the fried shallots and pulse 2 or three times to combine. Add the shallots and whiz once more until evenly distributed.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 202kj
  • Fat Total 9g
  • Saturated Fat 4g
  • Protein 12g
  • Carbohydrate 16g
  • Sugar 3g
  • Sodium 407mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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