I love me some tater tots, who doesnt?! I’ve smashed them in a waffle iron, tossed them in buffallo sauce and used them to top shepherd’s pie! They make a great stand-in for latkes, and you can control just how smashed you want ’em! Smash between 2 sheet trays for medium smash and flatten with the bottom of a measuring cup for extra crispy tater tot chips! No matter how you serve them, they’re bound to be a fun appetizer for your Chanukah party!
Smashed Tater Tops with Greek Yogurt Ranch
1/2 bag frozen Tater Tots
1 cup Greek yogurt
1 frozen cube dill (or 1 tbsp fresh)
1 frozen cube basil (or 1 tbsp fresh)
1 tsp dried chives (or 1 tbsp fresh)
1 tsp dried parsley (or 1 tbsp fresh)
1 tsp onion powder
1 clove garlic, minced
1 tsp fresh squeezed lemon juice or vinegar (I used red wine vinegar)
1/2 tsp salt
pinch red pepper flakes or freshly ground black pepper
1/2 tsp honey, optional
Method:
Preheat oven to 425 degrees. Line a sheet pan with parchment paper. spread the tater tots out on the tray and bake for 10 minutes. Cover the tater tots with another sheet of parchment paper and press a second sheet tray over the tots to flatten them (make sure they are spread apart before smashing). You can bake a second time at this point, or, if you prefer to have them thin, use the bottom of a glass or measuring cup to flatten further.
Bake a second time until extra crispy, about 10 minutes.
While the tater tots are baking, mix the ranch ingredients. Dip and enjoy!
Other Chip & Dip ideas:
parmesan lasagnas chips with pizza hummus
zaatar eggplant chips with harissa whipped feta
parmesan zucchini chips