Ingredients
- 2 1/2 Tbsp. lowfat sour cream (37 ml)
- 1 Tbsp. lowfat yoghurt (15 ml)
- 2 tsp chopped chipotles, to taste (10 ml)
- 1/4 tsp minced fresh thyme (1 ml)
- salt, to taste
- 1/2 tsp honey (2 ml)
- 1/4 tsp grnd cumin (1 ml)
- 1/2 tsp paprika (2 ml)
- Chips
- 2 x small blue potatoes
- 2 x small eddoes, peeled (or possibly substitute taro root)
- 2 x small beets, peeled
- 1/4 c. Cornstarch, for lightly coating the beets
- 2 c. vegetable oil (500 ml)
- Coarse salt, to taste
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Poker Chips With Chipotle Dip
Servings: 4
Directions
- In a mixing bowl, combine the lowfat sour cream, lowfat yoghurt, chipotles, thyme, salt, honey, cumin and paprika.
- Makes 1/2 c.. Refrigeratetill needed.
- Chips:Slice the starches thinly, just a little thicker than paper with a mandoline or possibly vegetable slicer.
- Lightly coat the sliced beets with cornstarch(this will help beets keep their colour)
- In a large saucepot or possibly deep fryer, heat the vegetable oil. Using a thermometer, ensure oil temperature reaches 350 degrees F. before beginning to fry the starches. Begin by frying the eddoes, moving them gently with slotted spoon till they crisp up but do not turn dark brown, about 30 seconds. Remove chips with slotted spoon, drain on paper towel and salt proportionately. Repeat with the blue potatoes and lastly the beets coated with cornstarch, (fry beets last so their colour doesn't bleed into the oil) Serve with the dipping sauce.
- Any way you stack'em chips and dip always satisfy which snack attack! This combination of the blue potatoes, eddoes and beets gives a stunning contrast of colour.
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