Vegan Tzatziki Sauce for Ultratruffle Chips and Dip
A mild, yogurt, dill, and cucumber, dip that is divine with crisp potato chips, pita bread, veggie burgers, and falafel. Easy and quick preparation.
Ingredients
Tzatziki Sauce
- 16 oz container of non-dairy unsweetened yogurt. (I use Kite Hill Almond Milk yogurt)
- 1 1/2 cups minced cucumber (seedless or seeds removed)
- 3 cloves garlic minced
- 3 tbsp finely minced fresh dill*
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil (more for garnishing if desired)
- salt to taste
Potato Chips
- 12 baby potatoes sliced very thin
- olive oil for drizzling
- 1 tbsp apple cider vinegar
- salt to taste
Instructions
Tzatziki Sauce
- Combine all ingredients in a large bowl. Refrigerate until ready to use.
Potato Chips
- Toss prepared potatoes with olive oil and a pinch of salt.
- Using either a conventional oven heated to 450 degrees F or an air fryer, roast potatoes until lightly golden brown.
- Remove from heat and toss with apple cider vinegar and additional salt. Return to oven or air fryer for a few minutes until crispy and golden brown.
Notes
* If you substitute dried dill, start with 1 tsp and add more to taste.