Ingredients
- —200 g potatoes
- —1 tsp olive oil or ghee
- —Pinch of salt
Instructions
Preheat the oven to 200 °C (400 °F) and line a baking tray with parchment paper.
Rinse the potatoes and pat them dry thoroughly.
Slice them into thin rounds (2–3 mm), preferably using a mandoline.
Rinse the slices again with ice-cold water and pat dry with kitchen paper.
Toss with oil and salt.
Spread them out in a single layer on the baking tray.
Bake for 20 minutes until golden brown, flipping halfway through.
Air fryer option: – Preheat to 180 °C (350 °F) – Cook for 10–12 minutes, shaking halfway through
Serving Tip
A delicious, crunchy snack or side dish with a salad or omelet. Serve in a small bowl or on a wooden board, sprinkled with a pinch of sea salt. Optionally, add a sprig of rosemary or some coarse salt for extra flair.
Storage Tip
Store in an airtight jar or container (up to 1 day); reheat briefly in the oven for added crispiness.