Fingerling Potato Chips with Creamy Scallion Dip

Directions

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