A Perfect Pantry
Rosemary and Parmesan Hand Cut Chips
- PREP TIME
15 min - COOK TIME
30 min - READY TIME
45 min - SERVINGS
4
INGREDIENTS
- 5 large washed potatoes (leave the skin on)
- 30ml olive oil
- A pinch of salt
- 3 sprigs of rosemary
- 30g grated parmesan cheese
- A pinch of salt and pepper
DIRECTIONS
- Preheat the air frying oven to 200°C and turn the timer dial to 5 minutes.
- Cut the potatoes into even sized chips about 1cm thick. Tip: trim ½ cm off each side. Once the potato resembles a rectangle, cut it into chips. The thicker the chip will be, the longer the cooking time.
- Place chips in a bowl and coat with olive oil, salt and 2 rosemary sprigs. Ensure all the chips are evenly coated and do not stick together. If they stick together, they will not cook properly.
- Once the ‘HEATING’ light goes off, turn the timer dial to 30 minutes.
- Place the chips into the Air Chef basket and allow to cook, shaking every 5 minutes for best results. Shaking them regularly ensures the chips don’t stick together and provides a more even cooking.
- Once the chips have finished cooking, remove from the air frying oven into a bowl. Sprinkle with salt and pepper. Grate the parmesan over and sprinkle the remainder of the rosemary. Enjoy.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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