One of my favourite snacks is good old fashioned English salt and vinegar crisps – and the cheap kind at that! But when I want to jazz things up a little during the summer months I make these delicious dill and cucumber crisps. Served with a creamy whipped avocado dip these are sure to impress your friends, and are a fresher zestier alternative to the usual bagged-up variety. Tip: make the day ahead to save yourself some time.
Dill and cucumber crisps with avocado dip
For the crisps
2 large cucumbers
400ml (14fl oz) apple cider vinegar
1 tsp sea salt
4 tbsp finely chopped dill
For the whipped avocado dip
½ an avocado, flesh scooped out
2 tbsp lime juice
Sea salt and black pepper
A sprinkle of dried dill, to garnish
Thinly slice the cucumbers to about 7mm (¼in) thick. Place in a shallow dish, add the apple cider vinegar and toss to combine. Leave for 1 hour.
Preheat the oven to 65°C/fan 45°C/the lowest gas setting and line three large baking trays with baking parchment. Lay out a few sheets of kitchen paper, place the cucumber slices on top and dab them with more kitchen paper to dry thoroughly.
Spread out the slices on the baking trays, sprinkle with the sea salt and dill and bake for 5-6 hours or overnight, until dried out. When ready to serve, place the avocado flesh and lime juice in a food processor and blitz until smooth. Season to taste with salt and pepper.
Serve with the cucumber crisps, sprinkling some dried dill on top to garnish.
Recipe originally featured in the Daily Mail.
Head over to Khoollect for some more summer recipe inspiration, including: