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Chip roll


Chip roll

Ingredients 12
Servings 2
Time 10 MIN

Ingredients

  • 5
    ml
    Dijon mustard
  • 45
    ml
    mayonnaise
  • 1
    clove garlic, minced
  • 45
    ml
    sweet chilli sauce
  • 3
    large potatoes, thinly sliced lengthwise
  • 15
    ml
    olive oil
  • 2,5
    ml
    paprika
  • salt and black pepper
  • 2
    rolls, sliced
  • 1
    small red onion, thinly sliced
  • 1
    ripe avocado, sliced
  • micro greens, to serve (optional)
 

Method

30 MINv
 

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.

 

 

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