Make This: Vegan Mustard and Dill Potato Chips
By Anna Brones, EcoSalon
Skip the bagged version and add some dill.
During the summer season, there’s always room for a light appetizer. Instead of putting out a bowl of chips or a junky bag at your next dinner party, make your own.
The mustard and dill dressing is a classic Swedish recipe that I often use for fish and boiled potatoes, but used on these chips, it gives them an extra kick; they’re oily, salty and just a little sweet. Pair with a glass of bubbles and you’re on your way to a good evening.
You can make this recipe without the dill and mustard, simply coat the potato slices with oil and sea salt and bake.
Mustard and Dill Potato Chips
- 1 russet potato
- 1.5 tablespoons mustard
- 1/2 tablespoon sugar
- pinch sea salt
- pinch pepper
- 1/2 tablespoon vinegar
- 1/4 cup cup olive oil
- 1/4 cup chopped dill
Preheat oven to 400F.
Thinly slice the potato, into about 1/8? slices and set aside.
To make the dressing, mix mustard, sugar, salt, pepper and vinegar in a bowl.
Add oil in a slow and steady stream, whisking quickly the entire time. If oil is added too quickly in the beginning, it will separate from the rest of the sauce.
Once oil has been added and sauce has been mixed, whisk in dill.
In a bowl, combine potato slices and mustard dressing and mix until potatoes are well coated.
Place on a baking sheet, preferably on parchment paper or a Silpat.
Bake for 20-30 minutes or until golden brown, turning the potato slices over about halfway through.
Remove from baking sheet and let cool. They will harden as they cool. Serve immediately.
Want more food inspiration? Check out the rest of our Sunday Recipe series.