This week has been great with so many recipes to experiment with and to learn so much about healthy eating. Thanks to you, we keep stretching ourselves to learn new things and try novel ways of attempting things. Finally, we have a recipe here to make a great party snack for you with our special tips to guide you while you try them.
CARAMELISED ONION DIP AND SWEET POTATO CHIPS
For the chips:
200 gm sweet potato
1 tbsp olive oil
Salt, to taste
Black pepper, freshly ground, to taste
For the dip:
4 tsp olive oil
100 gm onion slice
Water, as required
200 gm hung curd
1/2 tsp black pepper, freshly ground
1/2 tsp tabasco or any hot chilli sauce
A pinch of salt
To make the chips:
Preheat the oven to 170 degrees celsius.
Scrub the sweet potatoes and peel them.
Slice the sweet potatoes very thin, using a mandolin if you choose to.
Place the slices on a greased oven tray; coat with olive oil, salt and pepper.
Bake in the centre of a pre heated oven for 10-15 minutes, till crisp.
Remove to a wire rack and cool.
To make the dip:
Put the olive oil in a pan over medium heat.
Add the onions and cook, stirring all the while adding water at regular intervals, till they are soft and caramelised. Make sure they don’t stick to the pan.
Once the onions are caramelised well remove them from the heat and let them cool slightly.
Combine the onions with the remaining ingredients for the dip in a mixer and blend till smooth.
Serve with the baked chips.
Given the hot weather, make sure the hung curd is very thick.
I would recommend folding in the ingredients of the dip rather than using the mixer. If you do use the mixer, pulse very little to avoid the dip getting watery.
Refrigerate for some time before serving to thicken the consistency.
Hope you enjoyed this journey with us and the book – ‘The Wholesome Kitchen’ as much as we did! To buy this book online log on to: