Recipe: Homemade Potato Crisps with Avocado Dip and Asparagus Pair Perfect with Chardonnary
Summer is the season of shareable snacks, but none are complete without a delicous dip
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Cooking tools:
- Mandoline
- Deep fryer
- Deep-fry thermometer
- Pot
- Stove
- Mixing bowl
- Fork
- Refrigerator
- Slotted spoon
- Paper towel
- Chef's knife
- Cutting board
- Mason jar
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1 x large ripe avocado
- 40 ml freshly squeezed lemon juice
- 30 ml (2 tablespoons) chives, finely chopped
- 60 ml (1/4 cup) coriander leaves, finely chopped
- 60 ml (1/4 cup) mint leaves, finely chopped
- pinch of salt
- 1 x small bunch green asparagus (thin spears work best)
- 30 ml extra virgin olive oil
- 10 ml apple cider vinegar
- 5 ml wholegrain mustard
- about 2 large (or 3-4 medium size) potatoes
- canola oil for deep frying
- salt flakes to taste
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