Try these fiery chilli and poppy seed potato chips for a healthy vegan snack or side. Served with a smoky pepper dip, they make a delicious sharing dish and are great for anyone following a gluten or dairy-free diet.
Preheat the oven to gas 6, 200°C, fan 180°C. Put the pepper and tomatoes into a roasting tin and roast for 25 minutes until softened and lightly charred in places.
Meanwhile, put the potato wedges into a large roasting tin and drizzle with the olive oil and toss well, then scatter over the poppy and sesame seeds and chilli flakes and toss again. Season generously with salt and freshly ground black pepper, then roast in the oven for about 35 minutes until golden.
Remove the pepper and tomatoes from the oven and put into a food processor. Season generously, then add the smoked paprika and whizz until almost smooth.
Transfer the pepper dip to a small serving bowl and place in the centre of a serving platter. Remove the potatoes from the oven and arrange on the platter around the dip. Scatter with the chopped parsley to serve.
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