Oven Roast Chips with Sumac & Sea Salt and Vegan Roast Garlic Dip

You really can’t beat a Chunky, Salty Chip, can you? Giving this ultimate comfort food a little facelift for 2022. Oven baked chips reduce the oil content whilst sumac makes the ultimate acidic counterpart for sea salt flakes. Just don’t get me started on the roasted garlic. drool.


750g Potatoes, Maris Piper or Desiree work best

4 tbsp Rapeseed oil

1 tsp Ground Sumac

1-2 tsp Sea Salt Flakes

Roast Garlic Dip

1 Whole Garlic Bulb

1 tbsp Olive Oil

1 tsp Dijon Mustard

200g Vegan Mayo

100g Vegan Yogurt

Pinch Salt


1. Preheat oven 180C. Cut the very top off the garlic bulb and lay on some foil. Drizzle over the olive oil and seal up inside the foil. Roast for 1 hour, then squeeze the soft garlic pulp from the cloves.

2. Increase oven to 230C. Cut the potatoes into chips about 1cm I width. Bring a pan of water to the boil and blanch for 3-4 minutes.

3. Drain the potatoes and allow to air dry on a rack until completely cold. Pop them in the fridge for 10 minutes or so.

4. Mix the potatoes with the oil and bake in the oven for 18-20 minutes or until golden and crisp.

5. Immediately sprinkle with the sea salt & sumac.

6. Whilst the chips are cooking mix the roasted garlic in a bowl with a fork to mash. Stir in the remaining dip ingredients. Taste and adjust the seasoning.

7. Serve the chips with the dip and dunk dunk dunk.