The perfect party snack to impress your guests


Courtesy of the Spier Farm Café this delicious potato crisp with avocado dip & asparagus is the perfect party snack when entertaining guests this summer.

Serve with a chilled bottle of Spier Seaward Chardonnay.

Potato crisps with avocado dip & asparagus, served with Spier Seaward Chardonnay

For the avocado dip: (serves 4 as a snack)

  • 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


Peel the avocado and remove the core, then place in a medium size bowl. Use a fork to mash the avocado until chunky. Add the lemon juice, herbs and season with salt. 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


Remove the woody ends of the asparagus, rinse and drain. Bring some salted water to a boil, then add asparagus and blanch for 1 minute. 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


Using a mandolin slicer, finely slice the potatoes into very thin slivers. Keep the slices covered in water while you heat the oil to 180 °C. Gently drop the slices into the oil one at a time, in batches. 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: The Spier Seaward Chardonnay has 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.