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Ingredients
4 baking potatoes, peeled
2 teaspoons olive oil, plus additional for greasing baking sheet
1 tablespoon hot chili oil
1 teaspoon kosher salt
Nutritional analysis per serving (6 servings)
30 grams carbs; 163 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams fat; 2 grams fiber; 322 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Use a vegetable peeler to cut the potatoes into long, thin strips. Press between paper towels to dry. Place in large bowl and toss with the olive and chili oils.
- Step 2
Oil 2 baking sheets well. Arrange as many potato strips as possible on the pans, keeping them in a single layer. Rotate the trays halfway through cooking if your oven heats unevenly. Bake until browned and crisp, about 10 minutes. Repeat until all of the strips are baked. Sprinkle with salt just before serving.
Private Notes
Comments
Certainly not a 20 minute recipe. Forget the veggie peeler and run these through your food processor. It took me the better part of an hour to prepare and bake these using the vegetable peeler method using a standard oven with two cookie sheets.
Certainly not a 20 minute recipe. Forget the veggie peeler and run these through your food processor. It took me the better part of an hour to prepare and bake these using the vegetable peeler method using a standard oven with two cookie sheets.