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Chips and Tzatziki Dip

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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Appetizer, Condiment, Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

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

Method
 

Tzatziki Sauce
  1. Combine all ingredients in a large bowl. Refrigerate until ready to use.
Potato Chips
  1. Toss prepared potatoes with olive oil and a pinch of salt.
  2. Using either a conventional oven heated to 450 degrees F or an air fryer, roast potatoes until lightly golden brown.
  3. 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.