Salt and Pepper Chips

🧂 Ingredients

• 1 tsp Himalayan Pink Salt

  Coarse
• 1 tsp Peppercorns
• 1 TBSP Olive Oil
• 2 Large Russet or Yukon Potatoes

Instructions

• 1 Using a mortar and pestle, gently crush the salt. Once crushed, remove the
  ground salt into a bowl and wipe away any residue.
• 2 Repeat the same process with the peppercorns. If you don't have a mortar and
  pestle, or you prefer to use salt and peppers grinders, that's fine to use.
• 3 Wash and slice the potatoes into thin slices about 2-3mm or  ⅛ " thick. The skin
  can be left on or peeled off. This is personal preference. A mandolin will help
  slice the potatoes into even slices.
• 4 Place the potato slices into a bowl of cold water for around 20 minutes. If
  preparing for the next day, add a little lemon juice to the water to stop the
  potatoes from browning. Place in the fridge until ready to use.
• 5 Drain and pat the potato slices dry.
• 6 Transfer to a clean bowl and drizzle with the oil and seasonings and toss to
  combine.
• 7 Lay the chips in a single layer in the air fryer. Fill the space, but try not to
  overlap much at all.
• 8 Cook the potato slices at 175˚C / 300 ˚F for 7 minutes.
• 9 Flip the slices over and cook again until golden brown, another 8-10 minutes.
  The exact time will depend on the thickness of the slices. Thinner slices will
  take less time.
• 10 Remove the chips from the air fryer and place them on a cooling rack to cool for
  around 5 minutes.
• 11 For more flavour, sprinkle with extra seasonings.
• 12 Using a mortar and pestle, gently crush the salt. Once crushed, remove the
  ground salt into a bowl and wipe away any residue.
• 13 Repeat the same process with the peppercorns. If you don't have a mortar and
  pestle, or you prefer to use salt and peppers grinders, that's fine to use.
• 14 Wash and slice the potatoes into thin slices about 2-3mm or  ⅛ " thick. The skin
  can be left on or peeled off. This is personal preference. A mandolin will help
  slice the potatoes into even slices.
• 15 Place the potato slices into a bowl of cold water for around 20 minutes. If
  preparing for the next day, add a little lemon juice to the water to stop the
  potatoes from browning. Place in the fridge until ready to use.
• 16 Drain and pat the potato slices dry.
• 17 Transfer to a clean bowl and drizzle with the oil and seasonings and toss to
  combine.
• 18 Place the potato slices in a single layer on a baking sheet that has been lined
  with parchment paper or baking paper.
• 19 Cook in the oven at 190˚C or 375˚F for 20 minutes, then flip the slices over.
• 20 Continue to bake for around another 10 minutes until the chips are golden and
  crisp.

Nutrition Info