Baked Potato Chips w/Lemon Thyme Aioli


Serves: 4 (as a side/snack) Prep Time: 10 mins Cooking Time: 25-30 mins

  • 750gm potatoes
  • 1 heaped tbs cornflour
  • 1 tbs olive oil
  • 1 tsp table salt
  • lemon thyme aioli (optional): ½ cup whole egg mayo, ½ clove garlic (crushed), leaves from 2 sprigs thyme, zest & juice of ½ lemon
  1. Pre heat oven to 210 degrees Fan Forced.
  2. Peel potatoes and slice into rounds approx. 1cm thick.
  3. Place into a large colander and rinse well under cold water. Lay in a single layer on a clean tea towel. Place a second tea towel on top and press gently to dry. Leave for approx. 5 mins to dry well.
  4. When potatoes are dry toss in a large mixing bowl with cornflour, olive oil and salt.
  5. Lay on a large baking tray, lined with baking paper, in a single layer ensuring there is space between each slice.
  6. Bake for 25-30 mins or until golden brown and crispy.
  7. To make aioli combine all ingredients in a small bowl.
  8. Serve chips immediately with aioli if desired.

Kitchen Notes: Recipe can be doubled and cooked on two separate baking trays if desired.

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Nar Nar Goon Vic. 3812
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