dippers
Our Ever Crrrisp dippers are perfect for dipping in your favourite sauce! They have a slight rustic look, great taste and are extremely crispy. The secret is a gluten-free layer that gives an ultimate crunch experience.
Suitable for preparation in the oven, fryer or air-fryer.
Extreme
crispness
Gluten-free
Invisible
layer
Perfect to
share & dip
Unique
shape
cooking instructions
FRYER
3 - 4 min at 175°C.
OVEN
18 - 20 min at 220°C
or gas mark 7.
AIRFRYER
preheat at 200°C: 11 - 13 min.Halfway, take the basket out of the airfryer and shake them well.
INSPIRATIONS by agristo
Dippers
with sun-dried tomatoes
and walnut pesto
• 200 grams Agristo dippers
• sun-dried tomatoes to taste
• 2 sprigs basil
• Parmesan cheese to taste
• 50 ml nuts-Pesto
1 Bake the dippers according to the instructions.
2 Cut the basil and sun-dried tomatoes fine and sprinkle over the dippers.
3 Sprinkle with frechly grated Parmesan cheese and serve directly
with the walnut-pesto.
1 Bake the dippers according to the instructions.
2 Remove the seeds and cut the peppers into cubes of 5 mm
3 Mash the roasted red peppers with a (rod) mixer or food processor
4 Mix all ingredients together
5 Apply the dip to taste with salt and pepper
• 200 grams Agristo dippers
• ¼ yellow paprika
• ¼ red paprika
• roasted red paprika
• 20 grams of ketchup
• 1 tablespoon harissa,
or any other tangy sauce of
red peppers preparation mode
Dippers
with tangy paprikadip
Dippers
with cheese-leek-bacondip
• 200 grams Agristo dippers
• 100 grams breakfast bacon
• 2 leeks
• 1 garlic clove
• 450 grams cream cheese
• 1 tablespoon Worcester sauce
• Pepper and salt
1 Bake the dippers according to the instructions.
2 Put 100 grams of bacon in a frying pan and bake it on medium
heat evenly brown.
3 Pour the grease off and crumble the bacon.
4 Clean 2 leeks and cut into pieces.
5 Also cut a garlic clove fine.
6 Put the bacon, the leeks, 450 grams of cream cheese, the garlic and
1 tablespoon of Worcester sauce in a food processor and make sure it
becomes a smooth substance.
7 Place the portobellos with the open side upwards on a baking tray and fill
with the spinach. Tip: use a sheet of baking paper.
