Sunchoke Chips & Coconut Lime Cumin Dip Recipe
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Super Bowl Sunday is right around the corner and we’ve got the perfect dish for you to show up to the party with! Sunchoke Chips & Coconut Lime Cumin Dip.
What’s unique about this one (other than it being SO easy) is that it’s a two part recipe. You can make just the sunchoke chips OR just the cumin dip OR you can make both! This one works great for anyone who’s too busy to whip up something fun and delicious before the big game. Maybe you just have time to make chips and then pair it with a store bought dip or maybe you just have five minutes to make the dip and pair it with store bought chips. Whatever the case may be, we promise this one is a crowd pleaser!
This coconut lime cumin dip has those classic Super Bowl flavors (think: hot sauce) but with a healthy twist. So let’s get to it!
Sunchoke Chips & Coconut Lime Cumin Dip Recipe
Category
Appetizer
Author:
MaryRuth Ghiyam
Super Bowl Sunday is right around the corner and we’ve got the perfect dish for you to show up to the party with! Sunchoke Chips & Coconut Lime Cumin Dip.
What’s unique about this one (other than it being SO easy) is that it’s a two part recipe. You can make just the sunchoke chips OR just the cumin dip OR you can make both! This one works great for anyone who’s too busy to whip up something fun and delicious before the big game. Maybe you just have time to make chips and then pair it with a store bought dip or maybe you just have five minutes to make the dip and pair it with store bought chips. Whatever the case may be, we promise this one is a crowd pleaser!
This coconut lime cumin dip has those classic Super Bowl flavors (think: hot sauce) but with a healthy twist. So let’s get to it!
Ingredients
- 6 large sunchokes
- 32 ounces of coconut oil
- 1/2 cup plain coconut yogurt
- 1/3 cup avocado mayonnaise
- 1 tablespoon of hot sauce
- 1/4 tsp. of ground cumin
- 1/4 tsp. of ground coriander
- Pink sea salt (to taste)
- 1 tsp. of fresh lime juice
Directions
- In a large skillet, heat coconut oil to 350 degrees F over medium heat.
- Wash and dry the sunchokes & cut the top off each side.
- Using a mandolin slicer (set on ? inch or ¼ inch), slice all 6 sunchokes into chips.
- Working in batches, fry sunchokes until golden brown for 3-4 minutes.
- Set aside on paper-towel lined plate to drain and sprinkle hot chips with salt.
- Mix together coconut yogurt, avocado mayo, hot sauce, ground cumin, ground coriander, and lime juice in a bowl with a whisk.
- Refrigerate dip until ready!