Crisps are undeniably addictive.
My boyfriend Sam is the biggest crisp addict I’ve ever met. He buys the cheapest varieties as a few moments after opening a bag, they are gone.
Since he’s trying to cut down on his sometimes 15 bags a day habit (no joke, his max is 18 small bags in a day or 5 family bags in one sitting) I created this recipe.
They are more tasty but less addictive!
Read on if you’d like to learn how to make them…
For the crisps:
1. Chop half a kilo of white potatoes into verrry thin slices. Place onto baking tray. Ideally just one layer per tray so they cook quickly.
2. Create the flavouring by mixing together
- Cumin (1 tsp)
- Rock salt/Himalayan (2 tsp)
- Chilli powder (1 tsp)
- Coriander (1 tsp)
- Tamari or soy sauce (4 tsp)
- Sesame seeds (2 tsp)
- One handful of fresh herbs, I used coriander and mint, or 2 tsp mixed dried herbs
3. Massage the flavouring into the potatoes evenly
4. Put them into the oven at a high heat – 220 degrees on my oven but I know they differ slightly
5. Leave for apx 20 mins until they start to bend inwards or crisp up
For the black bean dip:
Blend together (I use a Nutri Bullet):
- 1 small garlic clove
- Half a large orange
- 1 tin of black beans
- 1 overloaded tsp tahini
- 1 handful of fresh herbs, eg coriander but if you don’t have fresh, dried is great too
- 1 tsp miso paste – if not available add 3 or 4 pinches of sea salt depending on how salty you like your food!
- 1 tsp cumin or Garam masala
- Maybe sprinkle some seeds on top and add some pretty herbs if you’re serving for guests!
Enjoy your munching xxx