October 7, 2024
These ghoulish chippies with dairy-free sour cream & sweet chilli sauce are a fun addition to any Halloween dinner. They also go beautifully with our Halloween pumpkin soup too. See that recipe here: https://www.nuttelex.com/recipes/caribbean-butternut-soup/
1Wash all potatoes well under cold water and dry with paper towel. Preheat oven to 200C fan or 220C conventional
2Use a chopping board & a large sharp knife cut both potato varieties into 1 cm thick slices. Using your chosen eye-shape tool and a small sharp knife, carefully cut out eyes and mouth from potato slices.
3Next place them in a large bowl drizzle over with melted plant-based Nuttelex and the Mexican seasoning and then gently toss to combine.
4Grab lined trays with baking paper, arranging an even layer & lastly sprinkle lightly preferred amount of flaky salt.
5Bake for 20-25 minutes turning chips & swapping the trays halfway through the cooking or until golden brown and just tender.
6Cool slightly before serving with a side of dairy-free sour cream with a few dollops of sweet chilli sauce for dipping.
