I recently discovered potato chips with sweet paprika as a side dish. I’m learning to use and appreciate these oriental spices that my daughter gifted me. Before, I only used oregano, rosemary, and sage at home, but I’ve discovered that oriental spices, when used correctly with the appropriate recipes, are really delicious. For example, turmeric pairs with carrots, curry goes with zucchini and bacon, there is so much to discover. I preferred to use sweet paprika with potato chips since I suffer from allergies and thought it might be better for me, but if you prefer, you can substitute it. The final result, what can I say, was more than satisfying; one chip leads to another.
Moreover, paprika stimulates digestion and is rich in vitamins B, C, K, and beta-carotene.
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Cuisine: Italian
Ingredients
- 4 potatoes (Medium-sized)
- 3 tablespoons extra virgin olive oil
- g fine salt
- 2 teaspoons sweet paprika
- 2 cloves garlic
- to taste parsley (fresh)
Tools
- Cake Pan
- Oven
- Salad Bowl
Instructions
Peel the potatoes, wash them well, and dry with a towel.
Cut lengthwise into sticks and place in a salad bowl.
Season with salt, extra virgin olive oil, finely chopped garlic, and sweet paprika. Mix everything well.
Pour into a non-stick cake pan and bake in a preheated oven at 480°F for about twenty to twenty-five minutes.
At the end of cooking, add fresh raw parsley to the crispy sweet paprika potatoes.
Serve as a side dish to accompany meat or fish mains.
Crispy Baked Sweet Paprika Potato Chips Recipe
Tips: Alternate baking with static and convection oven for the last seven minutes to get crispy potato chips.
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