Potato crisps with avocado dip and asparagus

Enjoy the perfect party snack – crispy potato chips with avo dip and asparagus, complemented by a chilled bottle of Spier Seaward Chardonnay.

Courtesy of the Spier Farm Café, this delicious potato crisp with avocado dip and asparagus is the perfect party snack when entertaining guests this summer. Serve with a chilled bottle of Spier Seaward Chardonnay.


For the avocado dip

  • 1 x large ripe avocado
  • 40 ml freshly squeezed lemon juice
  • 30 ml (2 tablespoons) chives, finely chopped
  • 60 ml (1/4 cup) coriander leaves, finely chopped
  • 60 ml (1/4 cup) mint leaves, finely chopped
  • pinch of salt


  1. Peel the avocado and remove the core, then place in a medium-sized bowl.
  2. Use a fork to mash the avocado until chunky.
  3. Add the lemon juice, and herbs and season with salt.
  4. Mix well, then cover and refrigerate until ready to use.


For the asparagus

  • 1 x small bunch green asparagus (thin spears work best)
  • 30 ml extra virgin olive oil
  • 10 ml apple cider vinegar
  • 5 ml wholegrain mustard
  • pinch of salt


  1. Remove the woody ends of the asparagus, rinse and drain.
  2. Bring some salted water to a boil, then add asparagus and blanch for 1 minute.
  3. Transfer spears to ice-cold water, then remove after a few minutes. Drain, pat dry, and chop into chunks.

For the dressing: place the oil, vinegar, mustard and salt in a small jar and shake vigorously. Pour over the chopped asparagus, and toss to coat all over. Set aside.


For the potato crisps

  • about 2 large (or 3-4 medium size) potatoes
  • canola oil for deep frying
  • salt flakes to taste


  1. Using a mandolin slicer, finely slice the potatoes into very thin slivers.
  2. Keep the slices covered in water while you heat the oil to 180 °C.
  3. Gently drop the slices into the oil one at a time, in batches.
  4. Fry until crisp and golden. Remove with a slotted spoon and drain on paper towels and season with salt flakes while still hot.

To serve

Arrange potato discs on a wooden board or platter, top with a dollop of avocado dip. Top the avo dip with some of the dressed asparagus. Serve at once (the potato crisps will soften on standing).

About the wine

Spier Seaward Chardonnay: Aromas of ruby grapefruit, mango, citrus with undertones of raw almonds. The creamy palate offers a fresh citrus and nectarine with well-integrated vanilla on the finish. Enjoy with pork chops, roast chicken or creamy mushroom pasta.

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