1 tsp dried rosemary
1 tsp paprika (sweet)
300 g potatoes (firm)
200 g purple potatoes
4 tbsp rapeseed oil
2 tsp sea salt
300 g sweet potatoes
Wash and dry the potatoes.
Fill a large bowl with 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 purple potatoes, 300 g potatoes (firm)
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 with the spices and mix well so that the potatoes are evenly seasoned.
Ingredients
4 tbsp rapeseed oil, 2 tsp sea salt, 1 tsp dried rosemary, 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 to 15 minutes until golden brown. Repeat until all the slices are crispy.
301.5
3.74 g
14.61 g
37.99 g
