VEGAN + GLUTEN FREE + SOY FREE + NUT FREE
Potato chips or crisps are one of my favourite treats, the problem is that often the packaged ones bought in a store just have so many unnecessary ingredients or allergens in them. The idea of these crisps is to keep things simple but delicious. I chose garlic and pepper because they’re just a really good but simple flavour combination, it’s not too overpowering which allows you to really appreciate the potato.
You really don’t need a whole lot of oil for these either, how much you use is up to you. If you are looking for a healthier snack simply use less oil, or cook them in the oven. If you have one of those fancy air fryers, maybe this is a recipe you could cook in it. If you do try these in air fryer, I would love to know how it turns out!
- Organic Potato
- Garlic Powder
- Black Pepper
- Oil (I use Rice Bran)
- Wash the potato (leave skin on it’s good for you)
- Cut into thin slices – a potato peeler is really handy for this
- In a bowl mix some oil, garlic powder and pepper
- Dip potato slices one at a time into the mixture and gently shake off excess oil then cook in a large frying pan on a medium – high heat
- Once they start to go lightly golden, flip them and cook until golden on the other side. You don’t want to over cook them you just want them to have some colour and be crispy
- Allow to sit on some paper towel to drain off excess oil
Serving Suggestion: With plant-based sour cream (Dibble Foods) and some pepper.
I have not included measurements in this recipe because it really does not need to be precise, it comes down to personal preference and how many people will be eating them.
Potatoes: I usually find that one medium – large sized potato is enough for one person (it makes more than you would think)
Seasonings: These are also delicious with rosemary, thyme or other dried herbs
Healthier Option: If you’re looking for a healthier option you can cook these in the oven. Simply lightly brush with the oil mixture and place on a tray. Cook on about 180°c and keep an eye on them because they will brown fast.
Oil: You’ll notice throughout my recipes that I use Rice Bran Oil a lot! This is not because this oil is any better than the other oil options available, I simply use it because it’s light, very neutral so won’t change the flavours, it’s pretty cheap, and it’s one of the few oils my sensitive stomach can tolerate.
As with all of my recipes, I encourage you to use local and organic ingredients where possible. If you do decide to try these I would love to know how you went! Feel free to send me a message (or photos) through my Instagram: @dianneats