SALT AND PEPPER POTATO CHIPS
PREP TIME: 15 MINUTES
COOKING TIME: 40 MINUTES
SERVES: 4
INGREDIENTS
1kg Spud Lite potatoes
1 tablespoon salt flakes
2 teaspoons black peppercorns
2 teaspoons Sichuan peppercorns
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Dried chilli flakes
1/3 cup plain flour
Spray oil
GARNISH
1 Long red chilli, sliced thinly into rounds
2 cloves garlic, thinly sliced
2 spring onion, thinly sliced
METHOD
1. Preheat oven to 220°C (200°C fan-forced) and line 2 baking trayswith baking paper and spray with oil.
2. Slice potatoes lengthways into 1 cm thick slices and then each slice into 1cm thick chips. Place chips in a large bowl of cold water and rinse until water runs clear. Place chips in a saucepan covered with cold water over a medium heat. Bring to the boil and cook for 5 minutes or until tender. Drain and pat dry between kitchen paper to remove all moisture.
3. Using a pestle and mortar or spice grinder, blend salt flakes, peppercorns, garlic, onion and chilli flakes together until finely ground. Place 2 tablespoons in a clean zip lock bag with plain flour, mixing until well combined. Add cooked potato chips, tossing until well coated. Evenly spread chips across prepared baking trays and spray with oil. Bake in preheated oven for 35 minutes, turning halfway through and spraying again with oil.
4. For the garnish, heat 2 tablespoon oil in a frying pan over mediumhigh heat. Add chilli, garlic and spring onions and cook for 2-3 minutes.
5. Serve chips seasoned with extra salt and pepper mixture and garnish with fried aromatics.
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