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CRUNCHY OVEN BAKED POTATO CHIPS
Oven baked hand cut chips made crunchy with the addition of semolina. Use this recipe as is or substitute garlic, paprika and rosemary with 2 tablespoons of the house mix below.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Course:
Appetizer
Cuisine:
Vegan
Servings:
4
Author:
Sneh
Ingredients
500
g
kipfler potatoes
scrubbed, rinsed and quartered lengthwise
2
tablespoons
olive oil
1
teaspoon
garlic granules
or 2 garlic cloves, minced
1
teaspoon
smoked paprika
1
tablespoon
dried rosemary
1 1/2
teaspoons
sea salt flakes
1
tablespoon
semolina
Instructions
Pre-heat oven to 180C (conventional). Line a large rimmed baking tray with baking paper.
Place all ingredients in a large bowl and mix well with your hands until potatoes are thoroughly coated.
Spread potatoes on the prepared baking tray in a single layer, making sure they are not crowded and touching each other.
Roast in the pre-heated oven for approximately 30-40 minutes until potatoes are golden and crunchy.
Serve with sour cream drizzled with sweet chilli sauce or a fresh avocado dip or salsa verde.