Crunchy oven baked potato chips

• Vegan

• Produce

  • 1 tsp Garlic
  • 500 g Kipfler potatoes
  • 1 tbsp Rosemary, dried

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 1/2 tsp Sea salt flakes
  • 1 tbsp Semolina

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on cookrepublic.com

Description

Ingredients

• 500g kipfler potatoes, scrubbed, rinsed and quartered lengthwise
• 2 tablespoons olive oil
• 1 teaspoon garlic granules (or 2 garlic cloves, minced)
• 1 teaspoon smoked paprika
• 1 tablespoon dried rosemary
• 1½ teaspoons sea salt flakes
• 1 tablespoon semolina
• 6 tablespoons smoked paprika
• 5 tablespoons dried rosemary
• 1 tablespoon dried oregano
• 3 tablespoons garlic granules

Directions

• Pre-heat oven to 180C (conventional). Line a large rimmed baking tray with baking paper.
• Place all ingredients in a large bowl and mix well with your hands until potatoes are thoroughly coated.
• Spread potatoes on the prepared baking tray in a single layer, making sure they are not crowded and touching each other.
• Roast in the pre-heated oven for approximately 30-40 minutes until potatoes are golden and crunchy.
• Serve with sour cream drizzled with sweet chilli sauce or a fresh avocado dip or salsa verde.
• Mix all ingredients in a medium bowl. Fill in an air-tight lidded mason jar and store in your pantry for a couple of weeks. Use as desired.