Purple potatoes, rich in antioxidants and anthocyanins, are perfect for making tasty crispy chips. An irresistible side dish with a unique flavor.
Step 1 of 7: Wash the purple potatoes and cut them into thin slices with a mandoline, keeping the skin on.
Step 2 of 7: Soak them in cold water for at least two hours and keep them in the refrigerator.
Step 3 of 7: Drain the potatoes and dry them well.
Step 4 of 7: Season the potatoes with oil and salt.
Step 5 of 7: Arrange the potato slices on a baking tray lined with parchment paper, add sprigs of thyme and rosemary.
Step 6 of 7: Bake at 200 degrees for 45 minutes until the chips become crispy.
Step 7 of 7: Adjust the salt if necessary before serving.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
| Average values | Per serving125 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 418 kJ100 kcal | 335 kJ80 kcal |
| Fat | 0.13 g | 0.1 g |
| of which saturated fatty acids | 0.04 g | 0.03 g |
| Carbohydrates | 22.5 g | 18 g |
| of which sugars | 0.5 g | 0.4 g |
| Fibre | 2 g | 1.6 g |
| Protein | 2.63 g | 2.1 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
