Potato Crisps with Avocado Dip
Potato Crisps with Avocado Dip
Appetizers
Ingredients
- 2 sweet potatoes
- 2 russet potatoes
- ¼ cup Fustini's Gremolata Olive Oil
- 1 tablespoon Fustini's Pyramid Flake salt
- 3 tomatillos, quartered
- 1 jalapeno, stemmed and seeded
- ¼ cup chopped cilantro
- 1 avocado, pitted and sliced
- 1 tablespoon Fustini's Persian Lime Olive Oil
Directions
- Slice potatoes into very thin slices using a mandolin. Toss potato slices with Gremolata olive oil and Pyramid Flake salt. Bake in a 400°, oven until crisp, about 10-15 minutes. Serve crisps with a side of the avocado dip.
- Place the tomatillos, jalapeno, cilantro, avocado and Persian Lime olive oil in a blender and puré,e until smooth.
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