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.


clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
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!



Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Filipino Pandesal

Food Stories is a new column in which Best...

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Click here to view all of our latest recipes and articles.