Fingerling Potato Chips with Creamy Scallion Dip

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Fingerling Potato Chips with Creamy Scallion Dip

This recipe is "finger" licking good and the perfect appetizer to snack on with a tasty tofu-scallion dip. Use fingerling potatoes in this dish to achieve the perfectly crispy potato chip!

What you'll need to make this recipe:

  • Small bowl
  • Whisk
  • Mandolin or large knife
  • Cutting board
  • Colander
  • Towel
  • Large bowl
  • Parchment paper
  • Sheet tray
  • Blender or food processor


  • 1 pound fingerling potatoes
  • 1 Tablespoon miso paste
  • 3 Tablespoons hot water
  • 1 Tablespoon black sesame seeds
  • 1 Tablespoon white sesame seeds
  • 1 pound tofu, silken
  • 1 cup green onions, chopped
  • 1/2 cup cilantro
  • 2 Tablespoons miso paste
  • 1 Tablespoon garlic powder
  • 1 Tablespoon ginger powder
  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • Ground white pepper to taste
  • Salt to taste


  1. Gather all ingredients and equipment needed
  2. Preheat the oven to 350°F
  3. In a small bowl add 1 Tablespoon miso paste and hot water and whisk until miso is dissolved into the hot water and fully mixed
  4. Using a mandolin or a large sharp knife, slice fingerling potatoes thin and hold them in cold water. Drain potatoes and pat dry with a towel and place in a large bowl
  5. Add miso mixture into the bowl with sliced potatoes and toss until fully coated then sprinkle sesame seeds over glazed potatoes
  6. Lay potatoes on a parchment paper lined sheet tray and bake in a preheated oven for 25 minutes or until light golden brown and crisp. Remove potatoes from the oven and let cool slightly
  7. In a blender or food processor, add tofu, green onions, 2 Tablespoons miso paste, garlic powder, ginger powder, lemon juice, and lemon zest, and blend until smooth. Then season with salt and white pepper
  8. To serve, place crispy fingerling chips on a serving dish or platter and ladle creamy scallion dip into a dipping bowl

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