Baked Potato Chips

Products used in this recipe - Rainbow Seaweed Flakes, Rainbow Seaweed Salt

Serves 4

Ingredients

300g potato (Russet)
2 tsp Rainbow Seaweed Salt
2 tsp Rainbow Seaweed Flakes / Tasmanian Wakame / Bush Tucker
1.5 tbsp olive oil

Steps

1. Preheat oven to 210°C.
2. Slice the potatoes into 2-3mm thin slices using a sharp knife or mandolin.
3. Rinse the potatoes under running water to remove some starch then pat dry with a paper towel.
4. Toss the potatoes together with other ingredients in a bowl.
5. Line baking tray with parchment paper and arrange the potato slices neatly so that they don’t overlap one another.
6. Bake for 20-25 minutes or until golden brown and crispy.
7. Sprinkle some Rainbow Seaweed Flakes, Seaweed Salt and serve with a dip of your choice.