CHIP ROLL

DRUM - - Food -

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.

(Turn over)

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.