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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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 2 hours
Servings: 4
Course: Snack, starter
Cuisine: Lebanese, Mediterranean
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • Candy Thermometer
  • Cheesecloth

Method
 

For Za'atar Potato Chips
  1. Using a mandoline, slice the potatoes into medallions an 1/8 of an inch thick.
  2. 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.
  3. 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.
  4. In a small bowl, whisk to combine the spices. Set aside.
  5. 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.
  6. Once the chips are cool, store in a resealable bag until ready to serve.
For the Dip
  1. 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.
  2. 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.
  3. Once the dip has drained, transfer it to a bowl and place in fridge. Let chill for 30 minutes before serving.