reading time: ca. 1 min
)
Preparation time: 40 mins
Main ingredients: potatoes
difficulty level: super easy
serves: 1-2
suitable for: vegan, oil-free, salt-free, lactose-free, gluten-free, nut-free, paleo, and delicious "even so"
This, my friends, has been my life lately. Well, not my life exactly, but my daily dinner. And lunch. And sometimes breakfast.
You could probably say this has become a slight addiction of mine. Or perhaps a major one. Anyway, all i can say for sure is that this recipe for these oil-free, salt-free chippies is extremely easy to make and extremely tasty to eat! :)
Ingredient(s)
You could probably say this has become a slight addiction of mine. Or perhaps a major one. Anyway, all i can say for sure is that this recipe for these oil-free, salt-free chippies is extremely easy to make and extremely tasty to eat! :)
Ingredient(s)
Potatoes, around 1/2 - 1 pound (organic if possible!)
Salt and pepper
Rosemary, dried
Oregano, dried
Red bell pepper powder
Garlic powder
Olive oil
Peanut butter
Guacamole
Rosemary, dried
Oregano, dried
Red bell pepper powder
Garlic powder
Olive oil
Peanut butter
Guacamole
Instructions
Preheat the oven to 200°C (400°F).
If you're using non-organic potatoes, peel the skin off. If using organic potatoes (which i do 95% of the time because like carrots they grow directly in the soil and therefore absorb the minerals from their subterranean habitat), scrub them well and leave the skin on.
Cut your potatoes into wedges lengthwise. The thinner you cut them, the faster they are going to be ready.
Line a baking or roasting tray with parchment paper. Place your potato wedges on the lined sheet and spread in a single layer. Sprinkle with a bit of pepper, salt and herbs of your choice - i usually go for freshly ground black pepper, dried rosemary and a tiny bit of herbal salt. In the preheated oven bake for 30-40 minutes or until they are lightly browned, crisp outside, and tender inside.
Sooo good!
If you're using non-organic potatoes, peel the skin off. If using organic potatoes (which i do 95% of the time because like carrots they grow directly in the soil and therefore absorb the minerals from their subterranean habitat), scrub them well and leave the skin on.
Cut your potatoes into wedges lengthwise. The thinner you cut them, the faster they are going to be ready.
Line a baking or roasting tray with parchment paper. Place your potato wedges on the lined sheet and spread in a single layer. Sprinkle with a bit of pepper, salt and herbs of your choice - i usually go for freshly ground black pepper, dried rosemary and a tiny bit of herbal salt. In the preheated oven bake for 30-40 minutes or until they are lightly browned, crisp outside, and tender inside.
Sooo good!
♥
Maisy
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