Crunchy Baked Potato Chips with Avocado-lime Dip

Who doesn’t love hot, delicious crunchy baked potato chips? They are so easy to make and so wonderfully enjoyable on their own or as a side! Additionally, you can pick a vegan burger/sandwich recipe from our selection to match these fries.


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Crunchy Baked Potato Chips with Avocado-lime Dip

Crunchy Baked Potato Chips with Avocado-lime Dip



  • 500g roasting potatoes, quartered lengthwise 
  • 2 tablespoons avocado oil 
  • 2 garlic cloves, finely grated (I use a microplane) 
  • 1 tsp smoked paprika 
  • 1 tsp dried rosemary 
  • 1 tsp dried thyme 
  • 1½ teaspoons sea salt flakes 

for the dip: 

  • 2 large ripe avocados 
  • juice from ½ lime 
  • ½ cup unsweetened plant-based milk, more if needed 
  • salt, to taste 
  • white pepper, to taste


  1. Preheat oven to 200°C/400°F. Place potato wedges in a bowl and toss with oil, spices, herbs, salt and pepper. Place on a baking sheet and spread them apart in a single layer. Place in the oven and roast for 20-25 minutes until crispy, turning half way. 
  2. To make the sauce, place everything in a blender and whizz to until smooth. Taste and adjust seasoning. 


Find more of Annett’s recipes on her blog.

Wondering what else to pair these crunchy baked potato chips with?

Check out our Dips & Sauces section for more ideas!



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