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Mine are probably either Sun Chips or anything lovely potato flavored. Actually there was an amazing Australian chip brand called Grain Waves that Tony and I fell in love with when we visited last year We’d every purpose of bringing home Australian wine and chips, but we held drinking and eating them both after each purchase. Oops.

Wine + potato chips = the perfect late night snack.

But what if you could help to make homemade chips best at home? Don’t worry, I’ve got you protected.

I chosen a Parmesan garlic sugary potato chip because doesn’t that simply sound delicious? Rest assured, it is. And all you need is 6 basic ingredients to get started. Let’s discuss them quickly.

Sweet potatoes! Mouth watering organic sugary potatoes are best here. It is possible to either work with a mandoline or slice them with a knife. In all honesty, you’ll get the best results if you use a mandoline, but either will work!

Cornstarch! We need this for crispy chips. It’s also the secret to crispy sugary potato fries You can also make use of potato starch.

Olive oil! A good light olive oil is normally lovely, nevertheless, you can also make use of grapeseed, avocado or coconut essential oil.

GO Veggie! Dairy products Free Parmesan Grated Topping ! To create these dairy free of charge, I used Move Veggie’s wonderful parm and also added just a little garlic powder and ocean sodium for delicious garlic-parm flavor. I take advantage of their parm all the time and trust me, it really will taste just like the genuine deal. If you are looking for where you can choose the GV! grated topping, have a look at their shop locator

And finally, here are some suggestion on what things to enjoy these special potato chips with:

If you help to make anything from AK, make sure to label #ambitiouskitchen on Instagram – I really like seeing your masterpieces and featuring followers! There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).


Calorie consumption: 109 calories

Prep time:

30 mins

Cook period:

35 mins

Total time:


2 teaspoons cornstarch (can also use potato starch)

1 tablespoon essential olive oil

1/2 teaspoon garlic clove powder

1/4 teaspoon ocean salt


Place sweet potato rounds inside a medium bowl and just enough cold water in order that they are fully covered. Let the sweet potato rounds soak for 20 minutes. Drain drinking water from sugary potatoes and pat dry using a paper towel.

Preheat oven to 325 degrees F. Line two baking bed linens with foil and squirt with nonstick cooking food spray.

Add lovely potato rounds, cornstarch, essential olive oil, garlic powder, sea salt and Move Veggie! Parm Topping to the bag. Tremble vigorously and massage so that the sugary potatoes are completely coated.

Next equally divide the rounds between your ready baking sheets. Don’t allow the rounds to touch. Bake for a quarter-hour after that rotate the pans and turn the potato chips. Bake another ten minutes, rotate the pans once again and flip once more. Repeat once more (bake 10 minutes, turn potato chips). Once chips are browned and sides look a little crispy, they are done. They’ll crisp up more once they cool. Sprinkle with extra ocean salt if preferred. Makes 4 portions. Chips are best the day they’re first produced, as that’s if they are the most crispy.

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