Crispy Potato Thins

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I made these potato roasted thin chips a little while back to accompany my Habanero chilli & mango sauce
They become crispy because of the olive oil, healthier then chips and so simple to do. Actually I think I fancy them again today! And I have a big bag of white potatoes just sitting pretty in my pantry! Yay! I know my boys will love them…Sorted!

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Also dear friends, I will be taking this week to reblog some stunning recipes I have come across from so many of you foodie friends out there. I am always inspired by everyone and I want to share this inspiration with you all. So keep an eye out..you may be featured on Shivaay Delights! 🙂

Until then, have a beautiful and restful weekend! Much love D x

INGREDIENTS

White baking potatoes 7/8
Olive oil
Salt to taste
Dried coriander

METHOD

Preheat the oven to 190°c/200°c

Slice the potatoes thinly with skin on or put them through a food slicer/processor for an even slice, parboil for 5 to 7 minutes, drain

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Place the thins into a lined roasting tray. Massage about 1 to 2 tbsp olive oil with salt to taste. Until potatoes are gleaming..

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Roast in the oven for 20 to 30 minutes, ensuring both sides are golden brown

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Sprinkle some dried coriander and you are ready to serve with a sauce of your choice

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