Baked Potato Chips with Emerald Dip - alive magazine

Name: Baked Potato Chips with Emerald Dip - alive magazine
Ingredients: 3 medium baking potatoes; 2 Tbsp (30 mL) extra-virgin olive oil, divided; 1/2 tsp (2 mL) sea salt, divided; 1/4 tsp (1 mL) freshly ground black pepper; 1 avocado, peeled, pitted, and chopped; 1/2 cup (125 mL) non-fat plain yogurt; 1/2 tsp (2 mL) lemon zest; 1 Tbsp (15 mL) lemon juice; 1 Tbsp (15 mL) chopped fresh chives, plus extra for garnish; 2 Tbsp (30 mL) finely chopped fresh parsley leaves; 1 Tbsp (15 mL) finely chopped fresh tarragon leaves; 1 tsp (5 mL) chopped fresh dill; 1/2 tsp (2 mL) onion powder; 1/4 tsp (1 mL) garlic powder

www.alive.com

This svelte snack is sure to become your go-to party favourite. The dip also goes great with crudités or as a topping for roasted or grilled chicken.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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