Homemade Potato Chips and Caramelized Onion Dip
Ingredients
- 1 cup cashews
- 1 large lemon juiced
- pinch of salt & pepper
- 1/2 white onion
- vegan butter - miyokos is best
- 2 garlic cloves
- 1 cup water
- green onion for topping
- 1 Large russet potato
- avocado oil - I used the spray to make it easy and I only used a little
- pink himalayan salt
- baking soda
Preparation
Sauté onion and garlic in a pan with vegan butter, then add all ingredients to the blender. Might need to soak cashews before if you don't have a high-speed blender, then mix in some green onion and top it off.
Preheat oven to 400F.
Wash the potato and cut off a little bit of one end.
Slice the potato using a mandoline slicer carefully until the potato is gone.
Place all chips into a large bowl with warm water and 1 tsp baking soda, ensure they are covered, and let sit for 10-15 minutes.
Take a towel and dry each chip with another towel on top.
Place each chip on a baking tray without touching, lightly spray with avocado oil, and sprinkle with salt.
Bake for 10 minutes, flip, and bake for another 10 minutes.
Be careful not to cut yourself while slicing, and note that making these is worth the effort as they are healthier and satisfying.
