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
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
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
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
301
3.75 G
14.61 G
37.99 G
