Directions
- 1Start by peeling 500g of potatoes.
- 2Using a mandolin or knife, cut the potatoes into very thin slices (crinkle cut or plain).
- 3Rinse the potato slices 2-3 times until the water runs clear to remove extra starch.
- 4Soak the rinsed potato slices in an ice bath for 10-20 minutes to make them crunchier.
- 5While the potatoes are soaking, prepare the BBQ seasoning by mixing 1 teaspoon of brown sugar stevia, 1.5 teaspoons of salt, 1.5 teaspoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 0.5 teaspoon of chili powder in a small bowl.
- 6Take the potato slices out of the ice bath and pat them completely dry with a paper towel.
- 7Lay the potato slices flat on a baking sheet lined with baking paper and spray them with olive or avocado oil spray.
- 8Air fry the potato slices at 200°C/400°F for 10-15 minutes, flipping and spraying oil halfway through. Alternatively, oven bake at 200°C/400°F for 15-25 minutes (flip & spray oil halfway), or microwave for 8-12 minutes (place slices on an oven safe dish with baking paper, flip & spray halfway). Cook until golden and crispy.
- 9Once cooked, transfer the crispy potato chips to a large mixing bowl.
- 10Add the prepared BBQ seasoning to the chips and mix well until all chips are evenly coated.
- 11Sprinkle any leftover seasoning on top.
Ingredients
- 500 g Peeled Potatoes
- 1 Tsp Brown Sugar Stevia
- 1.5 Tsp Salt
- 1.5 Tsp Smoked Paprika
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 0.5 Tsp Chilli Powder
- Ice
- Water
- Olive Oil Spray
Equipment
mandolinknifebowlpaper towelbaking sheetair fryerovenmicrowavemixing bowl
Tips
- Use Carisma potatoes, which are naturally lower in carbs (around 25 percent less than standard potatoes) so they help cut back on calories. That said, any potato variety like russet or sweet potato will work just as well.
- For best results, slice the potatoes super thin using a mandolin or sharp knife. The thinner the slices, the crispier they’ll turn out.
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