Salted Lemon Thyme Chips with Feta Dip
By KitchenAid
Images
Serves
Makes 12 servings
Ingredients
- 3 large Yukon Gold potatoes, ends trimmed
- Olive oil cooking spray
- ½ teaspoon sea salt
- 1 teaspoon fresh thyme
- 1 teaspoon lemon zest
- Feta Dip:
- ½ cup feta cheese, crumbled
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Pinch cayenne pepper
- ½ teaspoon black pepper, freshly ground
Procedure
Preheat oven to 450°F
Mash feta with back of a fork slightly then combine with lemon zest, lemon juice, garlic, olive oil cayenne and black pepper in medium bowl. Refrigerate until ready to use. Can be made three days ahead and store in airtight container in refrigerator.
Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert food holder into center of one end of potato and secure onto attachment. Insert food skewer through potato, up to first mark. Attach Thin Blade to attachment. Position bowl under blade to catch potato. Turn Stand Mixer to Speed 2 and position blade against potato to process. Repeat with remaining potatoes.
Transfer potato sheets to cutting board and cut into irregular square and triangular pieces, about 2 inches. Spray two baking sheets with olive oil and spread potatoes out evenly on baking pans. Spray tops of potatoes lightly with cooking spray and sprinkle with sea salt. Bake until beginning to brown and crisp, 15-20 minutes, turning once halfway through.
Remove from oven and sprinkle with thyme and lemon zest. Let cool completely before serving with Feta Dip.
Mash feta with back of a fork slightly then combine with lemon zest, lemon juice, garlic, olive oil cayenne and black pepper in medium bowl. Refrigerate until ready to use. Can be made three days ahead and store in airtight container in refrigerator.
Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert food holder into center of one end of potato and secure onto attachment. Insert food skewer through potato, up to first mark. Attach Thin Blade to attachment. Position bowl under blade to catch potato. Turn Stand Mixer to Speed 2 and position blade against potato to process. Repeat with remaining potatoes.
Transfer potato sheets to cutting board and cut into irregular square and triangular pieces, about 2 inches. Spray two baking sheets with olive oil and spread potatoes out evenly on baking pans. Spray tops of potatoes lightly with cooking spray and sprinkle with sea salt. Bake until beginning to brown and crisp, 15-20 minutes, turning once halfway through.
Remove from oven and sprinkle with thyme and lemon zest. Let cool completely before serving with Feta Dip.
Salted Lemon Thyme Chips with Feta Dip
By KitchenAid
Serves
Makes 12 servings
Ingredients
- 3 large Yukon Gold potatoes, ends trimmed
- Olive oil cooking spray
- ½ teaspoon sea salt
- 1 teaspoon fresh thyme
- 1 teaspoon lemon zest
- Feta Dip:
- ½ cup feta cheese, crumbled
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Pinch cayenne pepper
- ½ teaspoon black pepper, freshly ground
Procedure
Preheat oven to 450°F
Mash feta with back of a fork slightly then combine with lemon zest, lemon juice, garlic, olive oil cayenne and black pepper in medium bowl. Refrigerate until ready to use. Can be made three days ahead and store in airtight container in refrigerator.
Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert food holder into center of one end of potato and secure onto attachment. Insert food skewer through potato, up to first mark. Attach Thin Blade to attachment. Position bowl under blade to catch potato. Turn Stand Mixer to Speed 2 and position blade against potato to process. Repeat with remaining potatoes.
Transfer potato sheets to cutting board and cut into irregular square and triangular pieces, about 2 inches. Spray two baking sheets with olive oil and spread potatoes out evenly on baking pans. Spray tops of potatoes lightly with cooking spray and sprinkle with sea salt. Bake until beginning to brown and crisp, 15-20 minutes, turning once halfway through.
Remove from oven and sprinkle with thyme and lemon zest. Let cool completely before serving with Feta Dip.
Mash feta with back of a fork slightly then combine with lemon zest, lemon juice, garlic, olive oil cayenne and black pepper in medium bowl. Refrigerate until ready to use. Can be made three days ahead and store in airtight container in refrigerator.
Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert food holder into center of one end of potato and secure onto attachment. Insert food skewer through potato, up to first mark. Attach Thin Blade to attachment. Position bowl under blade to catch potato. Turn Stand Mixer to Speed 2 and position blade against potato to process. Repeat with remaining potatoes.
Transfer potato sheets to cutting board and cut into irregular square and triangular pieces, about 2 inches. Spray two baking sheets with olive oil and spread potatoes out evenly on baking pans. Spray tops of potatoes lightly with cooking spray and sprinkle with sea salt. Bake until beginning to brown and crisp, 15-20 minutes, turning once halfway through.
Remove from oven and sprinkle with thyme and lemon zest. Let cool completely before serving with Feta Dip.