Za'atar Potato Chips with Whipped Feta Dip
These Za'atar Potato Chips feature crisp, golden discs of fried potato dusted with a za'atar seasoning accented with onion powder and a whisper of sugar. Served alongside a minty Whipped Feta Dip, these chips are a snacker's delight.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Resting Time 2 hours hrs
Course Snack, starter
Cuisine Lebanese, Mediterranean
Candy Thermometer
Cheesecloth
Za'atar Potato Chips
- 2 large Russet potatoes scrubbed
- 2 tbsp white vinegar
- 3 tbsp za'atar
- 1 1/2 tsp onion powder
- 1/2 tsp granulated sugar
- 1 tsp salt
- 437ml (14.7 fl oz) canola oil for deep frying
Whipped Feta Dip
- 200g (7oz) feta cheese cut into chunks
- 1/2 cup Greek Yogurt
- 2 cloves garlic peeled
- 1 lemon juiced
- 1/4 cup chives coarsely chopped
- 1/4 cup mint coarsely chopped
- 3 tbsp olive oil
For Za'atar Potato Chips
Using a mandoline, slice the potatoes into medallions an 1/8 of an inch thick.
Place the potato slices in a large bowl and cover with cold water. Stir in the white vinegar and leave them to soak for at least 1 hour.
Place the soaked potato slices in an even layer on a lint-free dishcloth and pat them dry with another dishcloth. You may have to work in batches.
In a small bowl, whisk to combine the spices. Set aside.
Pour the canola oil into a large dutch oven and place over high heat. Heat the oil until it registers 350°F on a candy thermometer. Add the potato slices to the oil, roughly 15-20 at a time. Fry until rigid and golden. Transfer the finished fries to a large bowl and add a spoonful of the seasoning. Toss the still-warm chips in the seasoning and transfer to a cooling rack to cool completely. Repeat with the remaining potato slices.
Once the chips are cool, store in a resealable bag until ready to serve.
For the Dip
Place the feta, yogurt, garlic, lemon juice, chives and mint in a large food processor. Blitz until smooth. Set the food processor to low and slowly stream in the olive oil.
Arrange 3-4 layers of cheesecloth on top of a medium-sized bowl. Pour the dip into the bowl and gather up the edges of the cheesecloth to form a bundle. Suspend the bundle to drain, I used the my kitchen sink's faucet to do this. Let drain for 1 hour and 30 minutes.
Once the dip has drained, transfer it to a bowl and place in fridge. Let chill for 30 minutes before serving.
Keyword dip, feta, mint, potato chips, yogurt, za'atar