Recipe provided by Gluten Free & More Magazine. See the full recipe here.
This is one of those recipes that makes people do a double take, in the best way.
Potato chips… in a salad? Stay with me here.
This Potato Chip Chaat Salad is inspired by Indian street food, specifically chaat, those bold, vibrant, flavor-packed snacks that somehow hit sweet, spicy, tangy, and crunchy all at once. Traditionally, chaat often includes fried potatoes, chutneys, yogurt, herbs, and spices layered together into something totally irresistible. Sort of like Indian nachos. Sort of.
But instead of starting from scratch, I took a little shortcut in my kitchen… and honestly, I don’t think I’ll ever go back.
Potato Chip Chaat Salad
(Gluten-free, Grain-free, Egg-free, Nut-free, Soy-free, Vegetarian, optionally Dairy-free and Vegan)
Serves: 6–8
- 1 ½ cups plain Greek yogurt, or dairy-free substitute
- 2 medium limes, juiced
- 2 teaspoons tamarind paste (or 1 tablespoon brown sugar mixed with 1 teaspoon lemon juice)
- 1½ teaspoons garam masala
- ½ teaspoon ground cumin
- 2 teaspoons hot sauce
- 1 teaspoon sugar
- ¼ cup water (as needed to thin)
- 2 (5-ounce) bags Jackson’s Kettle Cooked Sea Salt Potato Chips
- 1 (15-ounce) can garbanzo beans, drained, rinsed, and dried
- ½ cup thinly sliced jalapeño
- ½ cup thinly sliced red bell pepper
- ½ cup thinly sliced red onion
- ½ cup thinly sliced green onion
- 1 cup chopped fresh mint
- 1 cup chopped fresh cilantro
- 2 limes, cut into wedges
In a large bowl, whisk together the yogurt, lime juice, tamarind paste (or brown sugar + lemon juice), garam masala, cumin, hot sauce, and sugar until smooth.
Add water a little at a time until the sauce is pourable but still creamy.
Place the potato chips on a large serving platter or divide among individual plates.
Evenly scatter the garbanzo beans, jalapeño, bell pepper, red onion, and green onion over the chips.
Drizzle the yogurt sauce generously over the top.
Sprinkle with the mint and cilantro.
Finish with fresh lime juice just before serving.
