Crunchy Thick Cut Potato Chips

Twice-cooked crunchy potatoes are a wonderful treat. Our oven-baked option is spiced with sweet paprika, for a delightful twist.

The ingredient of Crunchy Thick Cut Potato Chips

• 1 2kg red delight potatoes peeled
• olive oil cooking spray
• 2 tbsp self raising flour
• 1 2 tsp paprika
• sea salt to serve

The Instruction of crunchy thick cut potato chips

• preheat oven to 200c 180c fan forced cut potatoes into 1 5cm thick slices cut each slice into 1 5cm thick chips place potato in a large saucepan cover with cold water bring to the boil over high heat reduce heat to medium boil for 3 minutes or until just tender drain
• return to pan over low heat toss for 30 seconds to 1 minute or until excess liquid has evaporated remove from heat transfer potato to a greased baking tray spray with oil cool for 10 to 15 minutes sprinkle with flour and paprika season well with salt and pepper gently toss to combine spray well with oil
• bake turning chips and spraying with oil halfway through cooking for 30 to 35 minutes or until golden and crisp serve sprinkled with sea salt

Nutritions of Crunchy Thick Cut Potato Chips

fatContent: 201 955 calories
saturatedFatContent: 1 2 grams fat
carbohydrateContent: 0 1 grams saturated fat
sugarContent: 37 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 6 7 grams protein
sodiumContent: n a

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