Monday, 13 January 2014

Basil Courgette Chips with Chunky Onion Dip

Hey guys! I'm Mindy, aka disaster-in-the-kitchen. Usually when I cook, something's going to burn.
Today was no exception.

These chips are a delicious, healthy snack. The trick is to get them perfectly crispy for dipping. You can dip them in ranch, sriracha, or what-have-you, but I think this onion dip is a great match.

For chips:
For dip:

First things first, get out your chopping board. Cut your courgette into chips about 1/4in or 1/2cm thick. Cut up your onion into small pieces too, while you're at it.

My reject chips from mis-slicing:
Spread 1 tbsp oil on a baking sheet; place chips in rows like I did. Throw some salt, pepper, and 1/2 tbsp of basil on the chips!

Stick them in the oven at 350°F/175°C. They should take 20-30 minutes to cook, depending on how thick you cut them. Too thick and they'll take longer. Too thin and they'll burn.

While that's baking, throw your onion into a frying pan with the rest of the oil. Cook for 15-20 minutes on low heat, until onions are translucent. My go-to test of "is it done yet?" is to eat one. If it tastes good, it's done. If it tastes like raw onion, it needs a bit longer. Add 1/2 tbsp basil right before you remove them from heat.

While the onions are caramelizing, mix your salad cream, mayo, a bit of salt and pepper, and the last of the basil together.

When the onions finish, throw them in with the cream mix and stir well.

When your chips have shrunk about 33% (peek in that oven, but don't open the door!), and start turning a bit medium brown on top, they're done. They should be ideally crispy and stiff, like a chip. If not, stick them back in. But not for too long, or you get this:

Enjoy with dip! You should have plenty leftover dip for another batch of courgette chips, or for regular chips.

1 medium courgette (zucchini)
2 tbsp sunflower oil OR coconut oil
1/2 red onion
1 and 1/2 tbsp dried basil
5 tbsp Heinz Salad Cream
5 tbsp mayo
salt and pepper

Cutting Board
Sharp knife
Pan for frying
Sheet for oven
Bowl for dip

Nutrition Information:
Dip: 279cal, 18g carbs, 24g fat, 1g protein, 5g sugar
Chips: 33cal, 6g carbs, 1g fat, 2g protein, 5g sugar

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