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Mixed crisps

    25min

    Easy

    Vegan

Ingredientes

4 Porções
  • 1 Colher de chá Dried rosemary

  • 300 G Firm potatoes

  • 200 G Purple potatoes

  • 4 Colher de sopa Rapeseed oil

  • 2 Colher de chá Sea salt

  • 1 Colher de chá Sweet paprika

  • 300 G Sweet potatoes

    Vegetarian dishes

Preparação

  • Slicing 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.

  • Ingredientes

  • 300 G Sweet potatoes, 200 G Purple potatoes, 300 G Firm potatoes

  • Oiling 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.

  • Ingredientes

  • 4 Colher de sopa Rapeseed oil

  • Bake the chips

    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.

  • Ingredientes

  • 2 Colher de chá Sea salt, 1 Colher de chá Dried rosemary, 1 Colher de chá Sweet paprika

Valor nutricional por porção

kcal

301

Proteína

3.75 G

Óleo/gordura

14.61 G

Hidratos de carbono

37.99 G

AutorBORA
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