These sourdough crisps with sweet potato dip are a tasty and easy to make alternative to store bought options. The dip is dairy free so perfect if you need to cater for someone with a dairy allergy.
Sweet potato dip ingredients:
- 2 cups roasted sweet potatoes
- 2 tbsp tahini (you could use Greek yogurt)
- 2 tsp lemon juice
- 2 tsp olive oil
- 1 garlic clove
- 1 tsp ground cumin
- ⅛ tsp pink Himalayan salt
- Black pepper to taste
- 1 tbsp sesame seeds (optional topping)
Sweet potato dip method:
Add sweet potatoes to a medium sized bowl and mash until smooth. Then add the tahini, lemon juice, olive oil, garlic, cumin, salt and pepper. Mix until well combined.
If serving straight away, pour a small amount of olive oil into a serving dish then spoon dip onto it. Sprinkle with sesame seeds.
Sourdough crackers ingredients:
- 1 good quality sourdough loaf
- 3 tbsp olive oil
Sourdough crackers method:
Preheat oven to 150°C. Line two large trays with baking paper. Thinly slice the sourdough loaf. You want the slices to be very thin (less than around 4mm). Place the slices onto the tray.
Using a pastry brush, coat the each sourdough slice with olive oil. Place in the oven and bake for 25 - 30 minutes or until golden brown. Remove from the oven and you can serve straight away with dip. The crisps taste super delicious warm, but they still taste great cold. If you are not eating straight away, allow them to cool on a rack then store in an airtight container.
Makes: 1 large serving platter
Preparation time: 20 minutes
Cooking time: 30 minutes
Nicole Avery is a Melbourne mum to five beautiful kids. She is the master organiser behind the popular parenting blog Planning With Kids and the author of a book by the same name, where she shares tips and tricks for organising the chaos of family life.