Green Isle Gluten Free Wedges and Gluten Free Straight Cut chips with homemade dips - cantina guacamole, ranch dip and baba ganoush

Products Used

Gluten Free Straight Cut Oven Chips
Lightly Spiced Gluten Free Wedges

Wedges and chips with homemade dips – cantina guacamole, ranch dip and baba ganoush

The perfect party side, enjoy our Straight Cut Oven Chips and Lightly Spiced Wedges (both gluten free) with a selection of three tasty homemade dips, guacamole, ranch dip and tomato salsa.

Ingredients

½ bag Lightly Spiced Gluten Free Wedges

½ bag Gluten Free Straight Cut Chips

For the guacamole:

1 fresh jalapeno chilli, deseeded and roughly chopped

Large handful coriander leaves

2 spring onions, white parts only

2 avocados, peeled and roughly chopped

Juice of a lime

Salt and freshly ground black pepper

For the ranch dip:

100 grams mayonnaise

100 grams sour cream

½ teaspoon dried dill

½ teaspoon dried parsley

½ teaspoon dried chives

½ teaspoon garlic powder

¼ teaspoon onion powder

Salt and freshly ground black pepper

Juice of ½ a lemon

1 tablespoon fresh chives, finely chopped

For the roasted tomato salsa:

2 large tomatoes, cut in half

1 white onion, peeled and cut in half

4 garlic cloves, in their skin

1 red chilli, stalk removed

50 ml extra virgin olive oil

1 tablespoon red wine vinegar

Salt and freshly ground black pepper

Handful of fresh coriander, roughly chopped

For the lemon rosemary salt:

5 tablespoons maldon salt

1 sprig rosemary, leaves removed

Zest of ½ a lemon

Method:  

  1. Preheat the oven to 220 C / 200 C fan.
  2. Place the chips and wedges on separate baking trays and place into the oven for 20 - 25 minutes until golden and cooked through.
  3. For the guacamole, blitz the chilli, coriander leaves and spring onions in a food processor until they are completely broken down. Add the avocado and lime juice and blitz until everything is smooth then season to taste with salt and place into a bowl. Cover with cling film and set aside.
  4. For the ranch dip, mix all ingredients together in a bowl and set aside. Sprinkle with the fresh chives to garnish. Cover with cling film and set aside.
  5. For the salsa, place a pan over a medium high heat and add the tomato, cut side down, onion, cut side down, garlic cloves and red chilli.
  6. Cook the vegetables in the pan until blackened and completely charred on all sides - about 5 minutes then remove from the pan, peel the skins from the garlic cloves and add them to a food processor along with the olive oil, red wine vinegar and some salt and pepper. Blitz until smooth, stir through the coriander and then set aside.
  7. For the lemon rosemary salt, place all the ingredients together in a small food processor and blitz until fine. This will make more than you need so store what you don’t use in an air-tight container.
  8. Serve the wedges and chips with the dips and the lemon rosemary salt.

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