Gourmet chip rolls
SERVES 2 PREPARATION: 10 MIN CHILLING: 30 MIN COOKING: 30 MIN
5ml (1t) Dijon mustard
45ml (3T) mayonnaise 1 garlic clove, minced
45ml (3T) sweet chilli sauce
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.