Two toned spiced chips
Whether you're planning an elaborate menu or only planning ahead for tomorrow Two toned spiced chips. This recipe stems from several years of participating in in the kitchen. I realize that adding a couple ingredients to your recipe adds thickness to what exactly is usually dull. You might well be searching for lighter meals to make with your leftovers. Great and mild Two toned spiced chips ideal for post-vacation. The elements in this recipe make your tongue pounding, also have become waist-friendly once you want a'bite' after an active trip. Employing several components as alternate options, this soup has been filled using a fall and spicy flavor which makes it creamy. An ideal Two toned spiced chips to heat you up on cold winter months. Excellent for making use of leftover. Meals is also a significant factor of your daily diet . You ought to compare the sum of the food you commonly eat into the serving size listed on the label. Eating large servings or parts may cause weight gain.
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How to make Two toned spiced chips
Yield = 8Prep time: 0:15
Cook time: 0:35
Total time: 0:50
Ingredients
- 1kg coliban potatoes, peeled
- 1kg orange sweet potato, peeled
- 1/4 cup olive oil
- 1 tablespoon Moroccan seasoning
Method
- Step 1 Preheat oven to 220°C/200°C fan-forced. Cut potatoes into 2cm-thick chips (baton shape). Bring a saucepan of water to the boil over high heat. Cook potato for 5 minutes. Drain. Cool.
- Step 2 Combine oil and seasoning in a large bowl. Add potato. Toss to coat. Place potato, in a single layer, on two large baking trays. Bake for 25 to 30 minutes or until golden and tender. Season with salt and pepper. Serve.
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