Bite-sized, tasty treats that offer a satisfying crunch and comforting taste that pairs well with a variety of dips.

For the bites:

1. Peel and grate the potatoes into a medium bowl. Transfer the grated potatoes to a clean tea towel and squeeze out as much moisture as possible.
2. Return the dried potatoes to the bowl and add the grated onion, salt, pepper, and flour. Mix well until the ingredients are thoroughly combined.
3. Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Once hot, form small patties from the potato mixture (about 2 tablespoons each) and flatten them slightly before carefully placing them in the hot oil.
4. Fry the mini hash browns for 2-3 minutes on each side or until golden brown and crispy. Remove from the oil and drain on paper towels to remove excess grease.
5. Crunch sea salt over the top and serve with the chipotle dip

For the dip:

1. Combine the Base and Spices: In a medium mixing bowl, combine the sour cream (or Greek yogurt) with smoked chipotle, garlic powder, onion powder, lime juice, salt, and black pepper. Mix until all the ingredients are well incorporated.
2. Adjust the Seasoning: Taste the dip and adjust the seasoning if needed. If you prefer a smokier or spicier flavor, you can add more smoked chipotle flakes.
3. Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavours to meld together nicely.