Week Seventeen: Cilantro Lime Potato Chips with Spinach Green Onion Dip

Jane made this recipe, in true heroic fashion, after we’ve both had quite a busy week. This was the simplest way we could think of to centre this week’s exciting new addition to the share – POTATOES! We neither boiled, nor mashed, nor stuck these in a stew, but instead sliced very finely, tossed in oil and lime juice and cilantro, and baked at a high heat. But I think Samwise Gamgee would still approve. This has the added benefit of the zest from all this week’s fresh herbs!

This recipe serves two, but honestly, we shoulda tripled it. And it was “easy peasy, lime squeezy”, as Jane just said, to everyone’s horror. She is incorrigible.

Cilantro Lime Potato Chips


  • 2 potatoes finely sliced, with a mandolin or nerves of steel
  • 2 tsp olive oil
  • 1/4 lime squeezed
  • salt to taste
  • 4 sprigs cilantro finely chopped


  1. preheat the oven to 400, and lay some parchment on a cookie tray

  2. finely slice the potatoes – aim for about a sixteenth of an inch. pat them dry with a clean cloth.

  3. finely dice the cilantro.

  4. put the oil, cilantro, lime juice, and salt in a bowl and toss the potatoes in there.

  5. lay them out flat on the parchment paper and bake for 10-15 minutes, then flip and bake for 7-10 – keep a close eye on them and remove any that look crispy as you go.

  6. let cool a couple minutes and whip together the dip!

Spinach Green Onion Dip


  • 1 handful spinach chopped
  • 2 green onions just the green part, chopped
  • 1 cup yoghurt
  • salt to taste


  1. wilt the chopped spinach slightly in a pan, just until it gets that bright green colour. then set aside to cool a bit.

  2. once it's cool, toss it in the yoghurt with the green onion and salt!