01
Step 1
Peel the potatoes and cut them into your favorite shape—wedges, cubes, or sticks. Try to keep them about the same size so they cook evenly.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Put the potatoes in a big pot, cover with water, add a teaspoon of salt, and bring it to a boil. Let them cook for about 12 minutes until they’re almost cooked through but still a bit firm.
03
Step 3
Drain the potatoes and let them cool down completely. This helps get rid of extra moisture, which is key for crispy chips.
04
Step 4
Once cooled, toss the potatoes in a large bowl with some oil to coat them lightly.
05
Step 5
Sprinkle on oregano, pepper, chili flakes, salt, breadcrumbs, Parmesan, and chopped coriander leaves. Give everything a gentle toss so the potatoes are nicely seasoned.
06
Step 6
Grease a baking tray with a little oil or cooking spray, then spread the potatoes out in a single layer without overlapping. Bake at 200°C (400°F) for 10-12 minutes until they turn golden and crispy.
07
Step 7
Take them out, let them cool just a bit, and enjoy with your favorite dipping sauce or mayo!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Slice potatoes evenly for consistent cooking.
- Soak the slices in cold water to remove excess starch and get extra crispiness.
- Fry in small batches to avoid lowering the oil temperature.
Why you’ll love it
These chips are the perfect balance of crunch and tangy flavor. They make a great snack for any time of day and are easy to customize with your favorite seasonings. Plus, they’re homemade, so you know exactly what’s in them.
Serving ideas
Serve warm with your favorite dips like sour cream, guacamole, or spicy salsa. They also pair well with sandwiches or burgers for a satisfying crunch.
Storage & leftovers
Store leftover chips in an airtight container at room temperature to keep them crispy. Avoid refrigerating as moisture can make them soggy. Consume within 2-3 days for the best taste.
