Baked Potato Chips with Herby Yoghurt Sauce

    50 minutes

    These baked potato chips are healthier than their fried cousins but just as delicious! The herby yoghurt sauce is the perfect dipper, making this recipe a party favourite!

    2 people made this

    Serves: 8 

    • 1kg coliban potatoes, peeled
    • 1kg kumara (sweet potato), peeled
    • 1/4 cup olive oil
    • 1 tablespoon cajun seasoning
    • 1 teaspoon smoked paprika
    • 1 cup Greek-style yoghurt
    • 1 clove garlic, crushed
    • 2 tablespoons chopped fresh chives
    • 1 tablespoon finely chopped fresh tarragon
    • salt and pepper to taste

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 220 degrees C. Line three baking trays with baking paper.
    2. Thinly cut potato and kumara into 3mm thick slices. Combine oil, cajun seasoning and paprika in a large bowl. Add potato and kumara and toss to coat in oil mixture.
    3. Arrange potato and kumara slices, in a single layer, on prepared trays. Bake for 30-35 minutes or until golden and crisp.
    4. Meanwhile, combine yoghurt, garlic, chives and tarragon in a bowl. Season with salt and pepper. Serve chips with herby yoghurt sauce.

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