200 g Potatoes (purple)
300 g Potatoes (waxy)
4 tbsp Rapeseed oil
1 tsp Rosemary, dried
2 tsp Sea salt
300 g Sweet potatoes
1 tsp paprika (sweet)
Wash and dry the potatoes.
Prepare a large bowl of cold water. Thinly slice the potatoes with a vegetable slicer and soak in the water for 15 minutes. This will make the crisps extra crispy.
Ingredients
300 g Sweet potatoes, 200 g Potatoes (purple), 300 g Potatoes (waxy)
Preheat the oven to 180°C top/bottom heat.
Line a baking tray with baking paper.
Drain the potatoes and pat dry. Mix in a bowl with oil until all the pieces are evenly coated.
Sprinkle over the spices and mix well so that the potatoes are evenly seasoned.
Ingredients
4 tbsp Rapeseed oil, 2 tsp Sea salt, 1 tsp Rosemary, dried, 1 tsp paprika (sweet)
Spread the potato slices evenly on the baking tray so that they do not overlap.
Bake in the oven for 12-15 mins. until golden brown. Repeat until all the slices are crispy.
301.5
3.74 g
14.61 g
37.99 g
