Potato Chips with Tofu & Chimichurri Dip

Potato Chips with Tofu & Chimichurri Dip

This recipe is a great alternative starter, perfect for sharing and if made up a little neater, it can even double up as great canapés. I’m all for simple sharing dishes that everyone can get stuck into, especially one with this much flavour. This can absolutely be made in well in advance if you have guests, just simply reheat your potato chips and add the sauce, tofu and crème fraîche at the last minute.

Preparation Time 10 minutes

Cooking Time 20-25 minutes

Serves 4-6


750g new potatoes – finely sliced into rounds

several glugs of rapeseed oil

generous sprinkle of sea salt flakes

zest of 1 lemon

200g silken tofu – roughly cubed

150g crème fraîche (can be left out to make it dairy free)

Chimichurri Dip 

3 cloves of garlic – crushed and finely sliced

1 baby shallots – finely diced

1 green chilli – finely diced

small bunch of coriander – very finely chopped or blitzed

handful of fresh parsley – very finely chopped or blitzed

several sprigs of fresh oregano – leaves plucked and finely chopped

several glugs of red wine vinegar

juice of 1 lime

several glugs of good quality extra virgin olive oil

generous sprinkle of sea salt flakes and freshly ground black pepper


200g Lambs lettuce

2 limes – quartered


Begin by preheating your oven to 200 degrees Celsius. Slice your new potatoes and place on a nonstick baking tray with a generous glug of oil and seasoning. Roast for 15 to 20 minutes or until golden and crispy.

Next either add all chimichurri ingredients to the blender or finely chop and slice all ingredients so that it’s almost the consistency of a mint sauce. No chunky rough cut herbs here. Finally add in seasoning along with red wine vinegar and olive oil, mix thoroughly and taste checking whether you prefer more spice, pepper, salt, zest, sharpness and adjust to your preference.

Prepare the tofu, either leaving chilled or bake with seasoning for 10 minutes on 190 degrees Celsius. Once the potatoes are ready, roughly crumble the tofu, drizzle over the chimichurri and add the odd splodge of crème frache. Finish with a scattering of lamb lettuce, a little extra lime zest and a drizzle of olive oil and sea salt flakes. Serve while warm.


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