Superbowl Crispies with Caramelized onion Dip and a Herb infused ketchup

Here are a few of my successful experiments of the day – three kinds of crispy snacks with two different kind of dips. It all started with a craving for crisp onion rings and french fries to mindlessly reach for while watching the game. But that unfortunately entails waiting forever to have it delivered and eating something with an unimaginable amount of grease and salt. Making a snack at home turned out to be easy, healthy and just incredibly delicious.

I made two dips – Caramelized onion Dip and a Herb infused ketchup. Served with two types of crispy potatoes and oven toasted pierogi.

Pierogis are stuffed dumplings much like ravioli. You could call this the eastern/central european ravioli! It is a pillowy soft dough typically filled with potatoes, onions and cheese. Although they taste the best made from scratch, the second best option is to buy them from the frozen section usually next to the stuffed pastas. Unlike pasta, they are typically not served with heavy sauces but more with light sauces like a brown butter sauce or just plain fried onions on top.

Inspired by fried raviolis, I oven roasted the pierogis and served then as a snack and not an entrée.

Two kinds of potatoes:
4 large potatoes( You will need long ones than the round kind)
1/4 tsp + 1/4 tsp  red chilli powder (substitute paprika if you don’t want any heat)
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp + 1/2 tsp  salt
1/2 tbsp dried basil

For the dips:
Dip 1 :
1/2 cup sour cream
1/2 cup indian yogurt or greek yogurt ( if you are using regular yogurt, drain using a cheese cloth overnight to remove all excess water. you will be left with a creamy thick yogurt)
1 white onion, finely chopped
2 tbsp cilantro, finely chopped
1/2 tsp crushed red peppers
1/2 tsp salt
1 tsp canola oil
Dip 2:
4 tbsp ketchup
1/2 tsp  green chilli paste
1/2 tsp mint paste
1/2 tsp coriander paste
1 tbsp water

Oven toasted pierogis:
1 pound pierogi ( frozen)
1/2 tsp salt

Pre heat the oven to 400F.

Dip 1:

Heat a non-stick pan with a tsp of canola oil. Add the finely chopped onions and sauté until the onions are browned and crispy. In a bowl mix together the sour cream and yogurt. Add the crispy onions, cilantro, crushed red peppers and salt. Mix well and serve with the crispy potatoes.

Dip 2:

Mix all the dip ingredients together and this is ready to serve! Although adding ketchup with herbs seems kinda crazy, trust me, this is the best dip you have ever eaten. It pairs extremely well with potatoes and anything that needs a kick up.

Oven toasted Pierogis:

Bring a large pot of salted water to a boil. Drop the frozen pierogis in and cook until the pierogis float to the top. That means they are ready to come out. Drain any excess water and place them on baking sheet greased with a little canola oil. Bake for 10 minutes until brown on one side. Turn them over and bake for another 10 minutes until crispy. Serve with the spicy herbed ketchup. This turned out to be the perfect combination. Crisp on the outside, soft and pillowy on the inside,  dipped into a spicy tangy sauce is just heavenly!

Potato Crisps:
Wash the potatoes well. Slice two potatoes lengthwise into large thin strips about a 1/4 inch thin. Spray a large baking sheet with cooking spray. Spread the slides evenly. Bake for 20 minutes, turn the slices around and bake for another 5 minutes. Remove the baking sheet, sprinkle potatoes with 1/2 tsp salt and 1/4 tsp chilli powder.

Bake for another 5 minutes and serve hot with dips.

Cut the remaining two potatoes into french fries style pieces about 1/2 inch thick. Spread them evenly on a baking sheet sprayed with cooking spray. Bake for 20 minutes. Remove from the oven, turn them over and bake for another 10 minutes. They should be browned  by now, then add salt, cumin, chilli and coriander powders along with the dried basil.

Back to baking for 5 more minutes and serve hot with the dips.


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