Potato Chips with Worcestershire Cream Dip
April 7, 2008 at 8:01 pm | In blahblah |
I made you potato chips…and I’ll spare you the obvious “but I eated them”.
oh. oops? oh well.
I followed the chips recipe from this month’s Cooking Light, using the red potatoes that inhabited my veggie crisper, and simply adapting the dip recipe to fit “ze” vegan lifestyle, by using vegan-confirmed Worcestershire sauce, and nixing the blue cheese, obviously.
Matter of fact, I didn’t even bother with subbing a milk alternative, since the dip was creamy and luscious enough as it was.
So: Tofutti sour cream + vegan mayo + Worcestershire sauce, it is! I also threw in a little dried parsley for good measure. Fresh would be even tastier, goes without sayin’.
Please note that my oven being the evil brat that it is, I had to keep the temperature way lower than the recipe calls for. 425F tops, 400F is best. But that’s just my oven we’re talking about, I hope.
One simple snack that hits the spot, coming up!
10 Comments »
RSS feed for comments on this post. TrackBack URI
Leave a comment
-
flickr
More Photos
Blog at WordPress.com. | Theme: Pool by Borja Fernandez.
Entries and comments feeds.
what a comforting snack!
Comment by VeggieGirl — April 7, 2008 #
Looks tasty! I have yet to make my own potato chips … it’s something I need to try, along with that vegan worcestershire sauce too!
Comment by Wheeler's — April 7, 2008 #
I never thought I would say this about potato chips, but those are so pretty! Did you use a mandolin to get them so thinly sliced? Or are you really really skilled with a knife?!
Courtney
Comment by Courtney — April 7, 2008 #
impressive
Comment by Lori- pleasantly plump vegan — April 8, 2008 #
Interesting combo. You can also make potato chips in the microwave, just slice thin, place on a paper plate, spray with cooking spray and top with salt. Microwave 2 minutes or until browned. Let cool for 30 seconds and snack away! It works with sweet potatoes as well, but they cook faster. Plus you can have fun with spices when you do it that way.
- The Peanut Butter Boy
Comment by Nick — April 8, 2008 #
Oh MAN, those sound & look SO good.
Comment by melisser — April 8, 2008 #
i’m glad you eated those chips! the thought of homemade tater chips languishing away is too much for my crazy imagination to run with. the sauce looks lovely! you added dried parsely?? you go crazy girl!
xo
kittee
Comment by kittee — April 8, 2008 #
oh these look so great! i never made my own chips. always wanted to - now there is no excuse anymore :)
Comment by Andreea — April 8, 2008 #
thanks, everyone! I definitely recommend making them, they don’t take long and are far superior to any store-bought ones I can find over here.
and Courtney, I used a mandoline: my fingers can attest to the fact I have no knife skills, whatsoever.
Comment by Celine — April 8, 2008 #
[...] Chick-Let Burger - with red cabbage slaw, homemade chips, on an awesome bun; chickpea cutlet recipe from V-con, no [...]
Pingback by Lunch and Dinner « have cake, will travel! — April 9, 2008 #