The Best Chips and Dip

Chips and dip

Chips and dip

You’ll never feel guilty about eating chips and dip ever again! My take on this Friday night classic is just as addictive but it contains only real food ingredients so is so much better for you.

Parsnip Chips

  • 3 parsnips
  • Olive oil
  • 1 tsp fresh or dried rosemary
  • Salt and pepper
  1. Preheat the oven to 200°C/ 390°F fan bake.
  2. Cut the parsnips into thin chips and arrange on a roasting tray.
  3. Drizzle with olive oil and season well with salt and pepper. Sprinkle the rosemary overtop. Toss together until the chips are evenly coated.
  4. Bake for 15-20 minutes, until crispy.
  5. Serve with my homemade mayonnaise (click here for the recipe) and basil pesto (see below for the recipe).

Basil Pesto

  • 30g walnuts
  • 2 large handfuls of fresh basil, large stalks removed
  • Juice of ½ lemon
  • 2-3 Tbsp olive oil (extra virgin is best)
  • 1 Tbsp water
  • Salt and pepper
  1. Place the walnuts into a food processor and pulse until coarsely chopped (you could also do this in a mortar and pestle or by hand if you prefer).
  2. Add the basil, lemon juice, olive oil, water and a generous season of salt and pepper and pulse a few more times until everything is smooth. Taste and adjust as required.

Enjoy!

Fi

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2 Replies to “The Best Chips and Dip”

  1. Jocelyn mc Whannell says: Reply

    Sounds good and better for my waistline. Thanks Fi. Jocexx

  2. Woah great photo and pesto looks yum!

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