Sunday, November 9, 2008


These potato slices are not as crispy as I would have liked them to be but they are very delicious and much much better than frying which would have been extremely messy. I used olive oil so I did not have to worry about using too much oil. Good to make as a side dish while something else is cooking on the stove.

3 medium potatoes, I used Holland potatoes (That's what they call it here)
Cayenne pepper
Olive oil

Large baking tray lined with Non-stick baking paper

Serves 4

Slice potatoes thinly, skin on, with a knife, about a millimeter thick or thin.
Arrange on the lined tray. Sprinkle with salt and pepper. Dribble olive oil over the pieces. Rub the seasonings in with your fingers and then rearrange them on the paper in a single layer as much as possible. Sprinkle over them some cayenne pepper for extra spiciness and colour.

Bake in 190 C oven until the potato slices are golden brown and the edges curl very slightly. Serve hot or warm as an extra dish to a meal.


Chef E said...

Sweet potato and purple Peruvian potatoes are nice with these good looking chips you have made!

Zurin said...

Thanks for the tip Chef E! Will gv it a try soon!

Chef E said...

I give you kudos for making them, we used to make them in the microwave for my kids...tedious task of slicing them before i knew what mandolin was, lol

Zurin said...

O! Mandolin? lol I have no idea what it is.. even now! i can guess tho'.Somehow it did not seem all that laborious..maybe its because ive done worse! LOLOL but will keep a lookout for a mandolin tho.Thanks!


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