Baked Potato Chips
Top Rated Recipe
Key Details:
prep time: 5 minutes
Cook time: 35 minutes
Difficulty Level: Easy
Course: Starter
Cuisine: Indian
Key Ingredients:
Potatoes
Rock salt
Black pepper powder
Dried thyme
Olive oil
Tomato sauce
About Baked Potato Chips
Table of Contents
Crisp and spicy potato
wedges – best served with cocktails
- Medium potatoes 7 to 8
- Rock salt as required
- Black pepper powder 1 tsp
- Salt to taste
Step 1. Preheat oven to 200º C. Spread rock salt in a baking tray in a thin layer.
Step 2. Sprinkle black pepper powder and salt on the potatoes and wrap each potato in a piece of aluminium foil. Place them on the baking tray.
Read MoreIngredients
- Medium potatoes 7 to 8
- Rock salt as required
- Black pepper powder 1 tsp
- Salt to taste
- Dried thyme to tase
- Olive oil 2 tbsps
- Tomato sauce to serve
How to Make Baked Potato Chips (Stepwise Photos)
Method
- Preheat oven to 200º C. Spread rock salt in a baking tray in a thin layer.
- Sprinkle black pepper powder and salt on the potatoes and wrap each potato in a piece of aluminium foil. Place them on the baking tray.
- Keep the tray in the preheated oven and bake for 10 minutes
- Bring the tray out of the oven and cut into wedges and place on a clean baking tray.
- Sprinkle thyme and rock salt over the wedges. Drizzle olive oil over them. Keep the tray in the preheated oven again and bake for 10-15 minutes.
- Bring the tray out of the oven, arrange them on a serving platter and serve hot with a bowl of tomato sauce.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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