1 tsp Dried rosemary
300 g Firm potatoes
200 g Purple potatoes
4 tbsp Rapeseed oil
2 tsp Sea salt
1 tsp Sweet paprika
300 g Sweet potatoes
Thoroughly wash and dry all the varieties of potatoes. Fill a large bowl with cold water. Thinly slice the potatoes with a mandoline and soak them in the water for 15 minutes. This makes the crisps crispier.
Ingredients
300 g Sweet potatoes, 200 g Purple potatoes, 300 g Firm potatoes
Preheat the oven to 180°C (top/bottom heat). Strain the potatoes and dab them dry. Place the potatoes in a bowl with the rapeseed oil and mix well to ensure they are thoroughly covered.
Ingredients
4 tbsp Rapeseed oil
Line a baking tray with baking paper and evenly arrange the potatoes on it. The slices of potato shouldn’t overlap. Sprinkle with a little salt, rosemary and paprika and bake in the oven for 12–15 minutes until golden brown. Repeat this process until all of the potato slices have been baked.
Ingredients
2 tsp Sea salt, 1 tsp Dried rosemary, 1 tsp Sweet paprika
301.5
3.74 g
14.61 g
37.99 g
