It’s the most wonderful time of the year! Get into the Christmas spirit and try this gorgeous edible decor piece to add seasonal sparkle to your table.
Bound to wow your guests, these chips look a lot more tricky to churn out than they actually are. Tell your guests how carefully you individually crafted each shape… our lips are sealed!
Recipe and styling by Thulisa Martins
Assisted by Nomvuselelo Mncube
Styling by Linda Bean
Assisted by Thulisa Martins
Photograph by Graeme Wylie
Festive sweet potato chips with dips
Ingredients
FESTIVE CHIPS
- 4 Sweet Potatoes, cut into medium-sized slices
- SPAR Sunflower Oil, to fry
- 300g large FRESHLINE Carrots, shaved with a vegetable peeler
ARTICHOKE DIP
- 20g FRESHLINE White Salad Onions, peeled and roughly chopped
- 5 fresh artichokes, prepared and leaves boiled
- 250g SPAR Double Cream Plain Yoghurt
- 1 garlic clove, peeled and crushed
- salt and freshly ground black pepper, to taste
- small handful chives, to serve
SALMON DIP
- 250g SPAR Creamed
- Cottage Cheese
- small handful fresh basil
- 200g SPAR Smoked Norwegian Salmon, chopped
- 10ml (2 tsp) SPAR Honey
- 60ml (¼ cup) water
- salt and freshly ground black pepper, to taste
- SPAR Smoked Norwegian Salmon, to garnish
STILTON CHEESE DIP
- 100g SPAR Marksbury Select Stilton Cheese
- 125ml (½ cup) SPAR Fresh Cream
- small handful fresh dill
- 1,25ml (¼ tsp) garlic, crushed
- salt and freshly ground black pepper, to taste
- 3 fresh artichokes, diagonally cut in half, hearts removed, washed and brushed with edible glitter
Instructions
For the chips, use festive-themed cookie cutters to cut out different shapes from the potato slices. Heat the oil in a deep-fryer or deep pot to 180°C and fry the shapes, 15 – 20 minutes, taking care not to burn them. Remove with a slotted spoon and drain on paper towel. Repeat with the shaved carrot, reducing cooking time to 5 minutes.
For each dip, blitz together all the respective dip ingredients in a food processer until combined, 5 minutes. Season to taste.
Fill each cleaned artichoke with a dip, using them as ‘bowls’. Serve with the festive chips.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
