National Chip and Dip Day is March 23. To honor this important day, Viceroy Zihuatanejo’s Executive Chef Paco Isordia has conjured up a delectable homemade chip and dip recipe that is sure to please even the most discerning of chip and dip lovers.
1 Bottle of canned chickpeas
The juice of ½ lime
1 pc. roasted pepper
3 tablespoons olive oil
4 tablespoons tahini
1 clove of garlic
1 tsp. chipotle
Salt and pepper to taste
Cumin to taste
Removes almost all of the water from a can of chickpeas, and empty the can into a large bowl. Add lemon, olive oil, a little salt, tahini and minced garlic. Blend all the ingredients until creamy and serve… that’s it!
You can sprinkle the top with cumin to make it tastier. Tahini with sesame oil is the key ingredient for this recipe. Without tahini, the recipe is still delicious but there will be a big difference in taste.
1 pound sweet potatoes
1 pound yucca
1 pound green plantain
1 pound beets
1 pound potato
1 liter of canola oil for frying
cooled with ice water for vegetables
Preheat the oil over medium heat
Wash, peel and cut vegetables into thin slices using a mandolin
Submerge sliced vegetables in ice water for 1 hour prior to frying (it is very important to dry the vegetable after soaking to prevent oil splatter)
Fry the vegetables in the canola oil until crispy
Do not put too many in at a time so they cook evenly
When they are crunchy remove from oil and place on absorbent paper.
Megy Karydes is founder of Wandering Tastes, a lifestyle and travel site that is meant to inspire adventure and exploration through traveling and food. She’s also a regular contributor to 10best.com which is part of the USA Today Travel family and TravelingMom.com as Foodie TravelingMom among other print magazines and online media outlets.