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Dip Recipe For Chips

dip recipe for chips, are you looking for these recipes? check this for the best dip recipe for chips:

Crumbed cutlets with sweet potato chips and cheesy dip

Image credit: Brett Stevens – taste.com.au

Ingredients

  • 6 small sweet potatoes (kumara), unpeeled, scrubbed, cut into wedges
  • 80ml (1/3 cup) olive oil
  • 75g (1/2 cup) plain flour
  • 2 eggs
  • 2 teaspoons water
  • 50g (1 cup) panko breadcrumbs
  • 1 tablespoon dried Italian herbs
  • 8 lamb cutlets, French trimmed
  • 220g tub spreadable cream cheese
  • 60ml (1/4 cup) sweet chilli sauce
  • 2 tablespoons tomato sauce

Method

  • Step 1
    Preheat oven to 200°C. Line 2 large baking trays with non-stick baking paper. Place the sweet potato, skin-side down, on 1 tray. drizzle over 2 tablespoons of oil. Season with salt and pepper. Roast for 40 minutes or until golden. Turn oven off. Cover the sweet potato with foil and leave in oven to keep warm.
  • Step 2
    Meanwhile, place flour in a shallow bowl. season with salt and pepper. Whisk egg and water in a separate shallow bowl. Combine breadcrumbs and herbs in another bowl. Coat 1 lamb cutlet in the flour and shake off excess. Dip in egg, then in the breadcrumb mixture, pressing firmly to coat. place on remaining tray. Repeat with remaining lamb, flour, egg and breadcrumb mixture. Cover and place in the fridge for 30 minutes to chill.
  • Step 3
    Combine the cream cheese, sweet chilli sauce and tomato sauce in a bowl.
  • Step 4
    Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook half the lamb for 4 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining lamb. Serve with the chips and dip.

Nachos cob dip

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 500g lean beef mince
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 390g jar nachos salsa
  • 1 tablespoon tomato paste
  • 400g can pinto beans, drained, rinsed
  • 2 tablespoons chopped fresh coriander leaves, plus extra leaves to serve
  • 1 large cob loaf
  • 1 cup grated pizza cheese
  • 1 avocado, mashed
  • 2 tablespoons lime juice
  • 1 tomato, finely chopped
  • Corn chips, to serve
  • Thickly sliced red capsicum, to serve
  • Halved baby cucumbers, to serve

Method

  • Step 1
    Heat oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up mince with a wooden spoon, for 6 minutes or until browned. Add onion and garlic. Cook, stirring, for 2 minutes or until onion softens. Add salsa, tomato paste and beans. Bring to a simmer. Reduce heat to medium-low. Cook for 3 minutes or until mixture thickens. Stir in coriander.
  • Step 2
    Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Cut 4cm off top of loaf. Leaving a 2cm crust, remove soft bread from centre. Cut soft bread and cob top into large cubes. Place cob and bread cubes on prepared tray.
  • Step 3
    Spoon 1/3 of the mince mixture into cob. Sprinkle with half the cheese. Top with half the remaining mince mixture and remaining cheese. Cover remaining mince mixture to keep warm. Bake bread cubes and cob for 20 to 25 minutes or until cheese is golden. Stand for 5 minutes.
  • Step 4
    Combine avocado and lime juice in a bowl. Season with salt and pepper. Top cob with remaining mince mixture (see note), avocado mixture, tomato and extra coriander leaves. Serve with toasted bread cubes, corn chips and vegetables.

Loaded Mexican dip

Image Source: taste.com.au

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 corn cob, husk and silk removed
  • 1 red bullhorn pepper, quartered, seeded, sliced (see notes)
  • 1 green bullhorn pepper, quartered, seeded, sliced (see notes)
  • 1 avocado, diced
  • 1 tablespoon lime juice, plus lime wedges to serve
  • 400ml tub sour cream
  • 3/4 cup medium chunky salsa
  • 1 large tomato, diced
  • 125g can black beans, drained
  • 1/3 cup fresh coriander leaves, plus extra to serve
  • 1/2 cup grated tasty cheese
  • 1 fresh jalapeno chilli, sliced
  • Corn chips, to serve

Method

  • Step 1
    Heat oil in a large frying pan over medium-high heat. Cook corn, turning, for 5 to 6 minutes or until charred and kernels are just tender. Transfer to a board.
  • Step 2
    Add peppers to pan. Cook, tossing occasionally, for 3 to 4 minutes or until charred. Transfer to a bowl.
  • Step 3
    Combine avocado and lime juice in a bowl. Season with salt and pepper. Using a sharp knife, cut corn kernels from cob, keeping corn in small chunks.
  • Step 4
    Spread sour cream over the base of a serving platter. Dollop with salsa, spreading to cover slightly. Sprinkle with corn, peppers, avocado mixture, tomato, beans, coriander, cheese and chilli. Top with extra coriander. Serve with corn chips and lime wedges.

Fish and chips

Ingredients

  • 60g (1/2 cup) dried (packaged) breadcrumbs
  • 15g (21/2 tablespoons) freshly grated Parmesan
  • 2 tablespoons chopped fresh continental parsley
  • 1 garlic clove, crushed
  • Salt & ground black pepper, to taste
  • 40g (1/4 cup) plain flour
  • 1 egg, lightly whisked
  • 4 160g boneless white fish fillets (like ling or blue eye/trevalla)
  • Mixed green salad, to serve
  • Lemon wedges, to serve

chips

  • 4 large (about 900g) coliban (washed) potatoes
  • 2 teaspoons olive oil
  • Salt & ground black pepper, to taste

Method

  • Step 1
    Preheat oven to 220°C. Line 2 large baking trays with non-stick baking paper.
  • Step 2
    To make the chips, peel potatoes and cut into 1.5cm-thick slices lengthways. Cut the slices into long chips about 1.5cm wide and place in a bowl. Add the olive oil, salt and pepper and toss well with your hands. Place the potato chips in a single layer on 1 of the lined baking trays. Bake in preheated oven on the upper shelf for 45 minutes.
  • Step 3
    Meanwhile, place breadcrumbs in a dry frying pan and cook, stirring, over medium-high heat for 1-3 minutes or until golden. Transfer to a bowl and allow to cool.
  • Step 4
    Add the Parmesan, parsley, garlic, salt and pepper to the bowl. Use your fingers to combine the mixture and rub the garlic evenly into the crumbs.
  • Step 5
    Place the flour, egg and crumb mixture into 3 separate dishes. Toss 1 fish fillet in the flour to coat well and shake off any excess. Dip into the egg to coat and allow excess egg to run off. Coat in the crumb mixture and use your fingers to press the crumbs firmly onto the fish. Place on the second lined baking tray and repeat the process with the remaining fish fillets.
  • Step 6
    Once the 45 minutes are up, transfer the chips to the lower shelf in the oven and place the fish on the upper shelf. Bake for 15-20 minutes or until the fish flakes when tested with a fork (the timing will depend on the thickness of the fish pieces).
  • Step 7
    Serve the fish and chips immediately, accompanied by tartare yoghurt sauce (see related recipe), green salad and lemon wedges.

Fish & chips

Image credit: (N/A) – taste.com.au

Ingredients

  • 4 medium Pontiac potatoes or Desiree potatoes
  • Olive oil spray
  • 2 cups (60g) corn flakes
  • 1 egg, lightly whisked
  • 1/2 cup (80g) wholemeal flour
  • 600g boneless white fish fillets (such as whiting or flathead)
  • 2 tablespoons low-fat natural yoghurt
  • 2 teaspoons finely chopped flat-leaf parsley

Method

  • Step 1
    Preheat oven to 190ºC. Line an oven tray with baking paper.
  • Step 2
    Cook the potatoes in a large saucepan of boiling water for 15 minutes or until almost tender. Drain well. Set aside to cool slightly.
  • Step 3
    Cut the potatoes into wedges. Place on the lined tray and lightly spray with oil.
  • Step 4
    Place the cornflakes into a large plastic bag and use a rolling pin to crush. Place in a shallow bowl. Place the egg and flour in separate bowls.
  • Step 5
    Dip 1 fish fillet in the flour to lightly coat then dip in egg and cornflake crumbs to coat. Place on the lined tray with the potato. Repeat with remaining fish, flour, egg and crumbs.
  • Step 6
    Bake for 15 minutes or until golden brown and cooked through.
  • Step 7
    Meanwhile, combine the yoghurt and parsley in a small bowl. Place the fish and wedges on serving plates. Serve immediately with the yoghurt mixture.

Zucchini chips

Image Source: taste.com.au

Ingredients

  • 4 zucchini
  • 1/2 teaspoon fine salt
  • 40g (1/3 cup) almond meal
  • 50g (1/4 cup) semolina
  • 20g (1/4 cup) finely grated parmesan
  • 1 1/2 tablespoons finely chopped fresh thyme
  • 1/2 teaspoon garlic powder
  • 1 lemon, rind finely grated
  • 1 egg, whisked

Method

  • Step 1
    Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Cut zucchini on the diagonal into 1cm thick slices, then cut into 1cm batons (about 3 batons per slice).
  • Step 2
    Place zucchini batons in a colander set over a bowl. Sprinkle with salt and toss to coat. Set aside for 10 minutes to drain.
  • Step 3
    Combine almond meal, semolina, parmesan, thyme, garlic powder and lemon rind in a bowl. Pat zucchini dry with paper towel. Place the egg in a shallow bowl. Working in batches, dip zucchini batons in egg, draining off excess. Toss in semolina mixture, to coat. Place, in a single layer, on the prepared tray. Spray well with olive oil and bake, turning chips every 10 minutes, for 25-30 minutes or until golden and crisp. Season with sea salt and serve immediately.

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