Try this great entree!
Pre heat the oven to 160C.
Using the adjustable slicer on a food processor, slice the potato as thin as possible.
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.
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 analysis per serving (6 servings)
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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