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🍽️ Crispy Potato Chips with Fresh Yogurt Dip

336 kcal · 30 min · 4 servings

Ingredients

• 4 large mostly waxy potatoes
• Vegetable oil (for deep frying)
• Salt
• Pepper (from the mill)
• 3 tbsp finely chopped parsley
• 500 g whole milk yogurt
• 5 medium tomatoes
• 1 clove garlic (peeled)
• Olive oil
• 3 tbsp finely chopped basil
• Salt
• Pepper
• Cayenne pepper (to taste)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Halve the tomatoes and remove the core and seeds.
3. 3. Dice the tomato flesh into small cubes.
4. 4. Mix the yogurt with one tablespoon of olive oil.
5. 5. Season the yogurt mixture with salt, pepper, cayenne pepper, and fresh basil leaves.
6. 6. Press one clove of garlic directly into the sauce.
7. 7. Fold the tomato cubes into the yogurt mixture.
8. 8. Place the finished sauce in the fridge to let the flavors meld.
9. 9. Scrub the potatoes clean.
10. 10. Rinse the potatoes and pat them dry.
11. 11. Slice the potatoes into paper-thin rounds using a sharp knife.
12. 12. Heat 500 milliliters of oil in a pot.
13. 13. Dip a wooden cooking spoon into the hot oil.
14. 14. Check the temperature: If small bubbles form around the wood, the oil is ready.
15. 15. Fry the potato slices in batches in the hot oil.
16. 16. Place the fried chips on kitchen paper to absorb excess grease.
17. 17. Transfer the chips to a bowl.
18. 18. Season the chips with salt and fresh parsley.
19. 19. Serve the warm chips alongside the cold yogurt-tomato sauce.

Nutrition per serving

• kcal: 336
• Protein: 8 g · Fett/Fat: 22 g · Carbs: 25 g