This dip-and-crisp combo turns store-cupboard staples into a simple, cozy snack that’s perfect for get-togethers or quiet nights in. Creamy soured cream meets the deep sweetness of caramelised onion chutney, while homemade air-fryer potato crisps bring satisfying crunch. It’s quick to prepare, comforting on chilly evenings, and a delicious way to use leftover chutney or pantry potatoes.
Ingredients
For the dip
- 3 tablespoons caramelised onion chutney
- 1 shallot, finely chopped
- 300 g soured cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon celery salt
- 2 teaspoons Worcestershire sauce
- Juice of a little lemon (to taste)
- 1 spring onion, thinly sliced
- Salt and pepper (to taste)
For the crisps (air-fryer chips)
- 500 g potatoes, scrubbed and unpeeled
- 2 tablespoons vegetable oil
- Salt and pepper (to season)
Optional garnish
- Crispy fried onions (2 tbsp)
- Chopped chives or extra spring onion
Recipe Info
- Prep Time: 15 minutes
- Cook Time: ~30 minutes (including crisps cooking in batches)
- Total Time: ~45 minutes
- Servings: About 8 (dip servings) + crisps for several servings
- Cuisine: Snack / Appetizer
- Course: Starter / Snack
Instructions
- Prepare the crisps: Slice the potatoes as thin as possible (about 0.3 mm). Toss them with vegetable oil and season generously with salt and pepper.
- Heat your air-fryer to 195°C. Arrange the potato slices in a single, even layer in the basket (you may need to cook in batches). Fry for 10–15 minutes per batch, until golden and crispy. Remove and set aside on paper towels to drain.
- Make the dip: In a mixing bowl, combine caramelised onion chutney, chopped shallot, soured cream, garlic powder, onion powder, celery salt, Worcestershire sauce. Stir well.
- Add a squeeze of lemon juice, season with salt and pepper to taste, then fold in the sliced spring onion. Chill the dip for at least 30 minutes to let flavors meld.
- Serve the chilled dip with the warm air-fryer crisps. For extra flair, sprinkle some crispy fried onions and chopped chives on top before serving.
Tips & Variations
- For a lighter dip, replace half the soured cream with plain yogurt for a tangy, lighter texture.
- Try different seasonings on the crisps — smoked paprika, garlic powder, or a pinch of chili for a spicier snack.
- Use sweet potatoes instead of regular potatoes for a sweeter, nutrient-boosted version.
- Turn this into a vegan-friendly dip by using plant-based sour cream and ensuring your chutney is vegan.
- For easy entertaining, make the dip ahead and keep chilled; cook crisps just before serving for maximum crunch.
Approximate Nutrition (per serving, dip only — about 1/8 of dip)
- Calories: ~200 kcal
- Fat: ~11 g
- Carbohydrates: ~20 g
- Protein: ~3 g
- Fiber: ~1 g
- Sugars: ~3–4 g (from chutney & potato)
- Sodium: depends on seasoning and chutney
Ingredients
Method
- Prepare the crisps: Slice the potatoes as thin as possible (about 0.3 mm). Toss them with vegetable oil and season generously with salt and pepper.
- Heat your air-fryer to 195°C. Arrange the potato slices in a single, even layer in the basket (you may need to cook in batches). Fry for 10–15 minutes per batch, until golden and crispy. Remove and set aside on paper towels to drain.
- Make the dip: In a mixing bowl, combine caramelised onion chutney, chopped shallot, soured cream, garlic powder, onion powder, celery salt, Worcestershire sauce. Stir well.
- Add a squeeze of lemon juice, season with salt and pepper to taste, then fold in the sliced spring onion. Chill the dip for at least 30 minutes to let flavors meld.
- Serve the chilled dip with the warm air-fryer crisps. For extra flair, sprinkle some crispy fried onions and chopped chives on top before serving.
Notes
- Fat: ~11 g
- Carbohydrates: ~20 g
- Protein: ~3 g
- Fiber: ~1 g
- Sugars: ~3–4 g (from chutney & potato)
- Sodium: depends on seasoning and chutney
FAQs
Can I use regular onions instead of a jarred onion chutney?
Yes — but make sure to caramelise the onions slowly until deeply golden, then sweeten slightly before mixing with sour cream, to approximate the chutney flavor.
Will the crisps stay crunchy if stored?
They’re best served fresh. If stored, keep in a sealed container at room temperature and re-heat briefly in the air fryer (or oven) to refresh crispiness.
Can I make this dip ahead?
Yes — the dip tastes better after chilling for 1–2 hours, or even overnight; flavors meld and deepen over time.
What if I don’t have an air fryer?
You can bake the crisps in a conventional oven: spread on a baking sheet and bake at 200 °C for 15–20 min, turning halfway, until crispy and golden.
