This isn’t an everyday meal but it’s so good to sink your teeth into. We make potato slices instead of slap chips.
PREPARATION: 10 MIN CHILLING: 30 MIN BAKING: 30 MIN SERVES 2
SAUCE 5 ml (1 tsp) Dijon mustard 45 ml (3 tbsp) mayonnaise 1 clove garlic, minced 45 ml (3 tbsp) sweet chilli sauce CHIPS 3 large potatoes, thinly sliced
lengthwise 15 ml (1 tbsp) olive oil 2,5 ml (½ tsp) paprika salt and black pepper 2 rolls, sliced 1 small red onion, thinly sliced 1 ripe avocado, sliced micro greens, to serve (optional)
Preheat oven to 180 °C. Line a baking tray with baking paper. Set aside. 1 SAUCE Whisk all the 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 the potatoes in a single layer on a prepared baking tray, make sure they don’t overlap. 3 Bake for 15 minutes then 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 the slices to a plate and let it cool. 4 To assemble the chip rolls, spread the inside of the rolls with a generous amount of the prepared sauce. Layer the onion, avocado, potato chips and micro greens (if using) on top of each other and enjoy.