Rosemary and Garlic Chips with Avocado Cream Dip

GF DF RSF PB

Serves: 2-4

Ingredients:

FOR THE CHIPS

3 large potatoes, skin on

1/4 cup CHERRY CREEK ESTATE Avocado Oil

1 tbsp fresh rosemary, finely chopped

1 tsp garlic powder

Sea salt and cracked black pepper, to season 

FOR THE ZESTY LIME AVOCADO CREAM DIP 

1/4 cup CHERRY CREEK ESTATE Avocado Oil

1 avocado 

1/4 cup cashews (soaked)

Juice and zest of 1 lime

1 clove garlic

1 small red chilli or ½ tsp chilli flakes

2 tbsp fresh herbs (coriander or parsley)

Salt and cracked pepper

Method: 

Slice potatoes into chunky chips (about 1.5 to 2cm thick). Soak chips in cold water for 10 mins (removes excess starch = crispier chips). Drain and pat dry. Toss in a bowl with olive oil, rosemary, garlic powder, salt and pepper.

Preheat Braun Air Fryer to 200°C (390°F). Cook chips in a single layer in the basket for 18 to 30 minutes, shaking halfway. Finish with extra sea salt and fresh rosemary after cooking.

Meanwhile, make the dip. Add all ingredients to your Braun PowerBlend jug blender. Blend on high for 30 to 45 seconds until creamy and vibrant green. Taste test: adjust lime, salt, or chilli to your heat level. Pour into a dipping bowl and refrigerate while chips finish crisping.

Serve your chips alongside the zesty dip, drizzle with some extra avocado oil and enjoy.