Italian Pesto Dip With Potato Chips

This is a wonderful and nutritional dip for the Chips Maker potato chips.

Servings: 6

1 Small Eggplant, cut into 1/2" cube with the Big Mouth Chopper
2 Teaspoons Sea Salt
1 Tablespoon Olive Oil
1 Red Pepper, diced into 1/2" cubes with the BIg Mouth Chopper
1 Small Chili Pepper, seeded and diced into 1/2" cubes with the Big Mouth Chopper
1/2 Sweet Onion, diced into 1/2" cubes with the Big Mouth Chopper
2 Roma Tomatoes (or 5 Juliet Tomatoes), cut in half with the Tomato Knife
1/2 Cup Ricotta Cheese
1/2 Cup Basil Leaves
Sea Salt and Freshly Ground Pepper
Garnish of Basil Leaves cut with the Herb Scissors

6 Small Potatoes prepared with the Chips Maker
1 Teaspoon Salt to sprinkle on the chips


  • Mix the eggplant cubes and salt and put in a colander to drain for 30 minutes. Rinse and set aside.
  • Heat olive oil over medium-high heat and cook peppers and onion until they are translucent and slightly caramelized.
  • Add eggplant and cook until soft (about 8-10 minutes).
  • Add tomatoes and cook until soft (about 5 minutes).
  • Transfer the vegetable mixture to a food processor and add the ricotta and basil. Process until fairly smooth. Season to taste with salt and pepper. Top with sliced basil leaves
  • Slice the potatoes with the Chips mandoline (and a glove!). Dry potatoes on layers of paper towels.
  • Arrange the slices on the Chips Maker, salt them with your favorite salt and cook in the microwave for 3 minutes. If not yet crisp, put in for additional 30- 60 second increments until crisp.
Per Serving: 193 Calories; 5g Fat (24.0% calories from fat); 6g Protein; 32g Carbohydrate; 5g Dietary Fiber; 10mg Cholesterol; 1014mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat.
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