Cracked pepper potato crisps with onion dip

Cracked pepper potato crisps with onion dip 1) For the crisps: Toss potatoes in a large bowl with 2 tbsp oil and pepper until well coated. Preheat oven to 220C/Gas 8. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 mins until crisped and lightly browned. Remove from oven, season with salt and cool.

For the dip: Heat oil over medium heat and add onions and spring onion whites. Cook, stirring often, until golden brown and soft, about 10 mins. Remove from heat and allow to cool.

If using regular yoghurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yoghurt drain and thicken for 20 mins.

Combine onions with thickened or Greek-style yoghurt, mayonnaise, onion powder, garlic powder, salt, pepper and spring onion greens and stir well to incorporate. Chill for 1 hr to let flavours meld. Serve with crisps.

Calories 250; Total Fat 13g; (Sat Fat 2g, Mono Fat 6g, Poly Fat 5g); Protein 9g; Carb 26g; Fiber 3g; Cholesterol 5mg; Sodium 320mg Excellent source of: Vitamin C Good source of: Protein, Fibre, Vitamin B6, Vitamin K, Calcium, Manganese, Potassium