Ingredients

For the chips:

• Corn tortillas

For the dip:

• 3 medium-sized potatoes
• 2 carrots
• 1 onion
• 1 garlic clove
• 0,5L milk (we used rice milk)
• 0,5L vegetable stock
• 2tbs Yeast flakes
• 2-3tbs Tapioca Starch
• Salt
• Spices of your choice

Preparation

Cut the corn tortillas into triangles and brush them with some oil (this step can be omitted if you want to fry the chips in oil). Spread on a baking tray and bake at 200°C until golden brown.

For the dip, bring the vegetable stock to the boil. Peel the potatoes and carrots, cut them into small pieces and put them into the boiling water. Dice the onion and garlic (if desired, fry them in a little oil) and add them to the potatoes and carrots. Boil everything until soft and add the milk. Add the spices, yeast flakes and starch and puree everything finely with a hand blender. Boil up again until the starch has thickened everything. Season to taste and enjoy.

Enjoy your meal!