Gourmet chip rolls

SERVES 2 PREPA­RA­TION: 10 MIN CHILL­ING: 30 MIN COOK­ING: 30 MIN

Drum Food - - CONTENTS -

SAUCE

5ml (1t) Di­jon mus­tard

45ml (3T) may­on­naise 1 gar­lic clove, minced

45ml (3T) sweet chilli sauce

CHIPS

3 large pota­toes, thinly sliced length­wise

15ml (1T) olive oil

2,5ml (½t) pa­prika salt and black pep­per

2 rolls, cut open

1 ripe av­o­cado, peeled and sliced

1 small red onion, thinly sliced in rings

mi­cro greens to serve (op­tional)

Pre­heat the oven to 180°C. Line a bak­ing tray with bak­ing pa­per. Set aside.

1 SAUCE Whisk all the sauce in­gre­di­ents to­gether in a small mix­ing bowl. Cover tightly with cling­film and re­frig­er­ate for about 30 min­utes.

2 CHIPS Coat the po­tato slices with the oil, pa­prika and salt and pep­per. Ar­range in a sin­gle layer on the pre­pared bak­ing tray, mak­ing sure they don’t over­lap.

3 Bake for 15 min­utes. Flip each slice over and bake for another 15 min­utes. Some slices might crisp sooner than oth­ers, so re­move them and trans­fer to a large plate. Con­tinue this process un­til all the slices are lightly browned and crisp. Trans­fer all the slices to a plate and let cool.

4 To as­sem­ble, spread a gen­er­ous amount of the pre­pared sauce in­side each roll. Layer the av­o­cado, onion, po­tato chips and mi­cro greens (if us­ing) on top. Close the rolls.

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