An Asian inspired take on the beloved potato chip. These rustic baked chips have an extra crispiness from the sesame seeds, sea salt and chilli flakes. Not forgetting the ultimate dip - a medley of mayo and soy sauce. My new favourite snacking food on its own as well as alongside teriyaki dishes, Chinese style seafood, Asian vegetables or marinated skewers. These are dangerously easy to make...
For two portions
♥ Two medium potatoes
♥ 1 tsbp groundnut oil, or similar
♥ 2 tbsp black sesame seeds
♥ 1 tbsp chilli flakes
♥ 1 tbsp sea salt
♥ 1 tbsp ground black pepper
For the dip
♥ 3 parts mayo (or vegan alternative)
♥ 1 part soy sauce
Preheat the oven to 190 degrees c.
Step one. Slice up your potatoes to the desired chip size, keeping the skin on.
Step two. Coat evenly with oil and shake about. Scatter the sesame seeds, seasoning and chilli flakes evenly on top.
Tip: Low cal spray would also be fine here for those being a tad healthier.
Step three. Bake for 30-45 minutes until cooked through and golden.
Step four. Meanwhile make the dip with 3 parts mayo to 1 part soy sauce. Just simply stir until combined and scatter with more chilli.
Enjoy! You can add extra seasoning or spice to taste!
What is your favourite way with chips? Or perhaps the ultimate dip?