Oven-baked chaat chips
Time: 45 mins | Difficulty: 1/5 | Recommendation: A side for your weeknight dinner
These chunky chips are sooo good! Just as good as you would get in any restaurant, and made entirely in the oven—no messy, scary frying here. The key is high heat and a good amount of oil. I like to add paprika, and some chaat masala at the end (if you add at the beginning it can burn), but you can just have them with salt and pepper, or add my other favorite combo, chili powder and paprika. These chips are super crispy on the outside and soft on the inside, and really easy to make—give them a try!
Ingredients/Tools:
2 potatoes (russets work great here)
Vegetable oil
Chaat masala, paprika, salt, pepper
A sheet pan
Method:
Pre-heat your oven to 425°.
Chop the potatoes into 1/4 inch slices. They should be pretty long, too, like chips.
Add them to a bowl and toss with vegetable oil. Then line them up on the pan and sprinkle over paprika and pepper.
Bake for 15-20 minutes, depending on how hot your oven is, then flip them over and sprinkle the chaat masala. You can also add the salt now.
Put them back in the oven for about 10-15 more minutes. They’re done when they’re nice and crispy and browned!