SALT AND VINEGAR ZUCCHINI CHIPS - SUGAR-FREE MOM
Provided by Brenda Bennett | Sugar-Free Mom
Total Time 735 minutes
Prep Time 15 minutes
Cook Time 720 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Use a mandolin or slice zucchini as thin as possible.
- In a small bowl whisk olive oil and vinegar together.
- Place zucchini in a large bowl and toss with oil and vinegar.
- Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
- Dehydrator method
- Oven method
- Air Fryer Method
Nutrition Facts : ServingSize 1 serving, Calories 79 kcal, CarbohydrateContent 3 g, ProteinContent 1 g, FatContent 7 g, SaturatedFatContent 1 g, SodiumContent 1169 mg, FiberContent 1 g, SugarContent 3 g, UnsaturatedFatContent 6 g
BEST EVER OVEN CHIPS RECIPE - BBC GOOD FOOD
Make your own crispy, golden oven chips and save yourself some money. They're also much easier to cook than their fried counterparts
Provided by Barney Desmazery
Categories Side dish, Snack, Supper
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender – test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.
- Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.
- Carefully remove the pan from the oven – the oil should be shimmering – and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.
Nutrition Facts : Calories 409 calories, FatContent 19 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 4 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.5 milligram of sodium
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