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Potato chips, I could take ’em or leave ’em. Well, until I met these guys.
Usually I’d rather have tortilla chips. These are the chips that changed that for me. Crispy, but not fried. A little salt, a lot of garlic and a delicious side of curry mayo. Sorry, tortilla chips, I’ve got a new favorite snack.
Baked Garlic Potato Chips with Curry Mayo Dip
Ingredients
- 1/2 cup Nasoya whipped vegan mayo
- 1 T . curry powder
- juice of 1 small lime
Instructions
-
Combine all ingredients in a bowl, stir well to combine.
Baked Garlic Potato Chips with Curry Mayo Dip
Ingredients
- 1/2 cup Nasoya whipped vegan mayo
- 1 T . curry powder
- juice of 1 small lime
Instructions
-
Combine all ingredients in a bowl, stir well to combine.
Disclosure: I was provided complimentary Nasoya for use in creating this recipe.
Those look and sound AH-MAZE-ING!! You’re making me hungry!
They are pretty tasty. And I agree, they make me hungry just looking at them!
Ooooh, those look really good. I’m not a potato chip fan because they’re usually so greasy, but yours look delicious. And I love the dip that you made. I’ve never heard of Nasoya. How does it compare to Vegenaise?
I agree, Heather! I’m not a big fan of greasy chips but these work for me. I love the new Nasoya whipped, it’s just like that Miracle stuff without the stuff I don’t eat. It’s also more affordable than the other alternatives and shelf stable until it’s opened.