Greek potato chips
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Preparation : 10 min
Cooking : 15 min
Total time : 25 min Rest : 0 min
4 people
6 small potatoes scrubbed
2 tbsp of olive oil
200 g of tomatoes roughly chopped
2 spring onions finely sliced
80 g of feta cheese crumbled
2 tbsp of lemon juice
1 pinch of sea salt
1 pinch of freshly ground black pepper
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RECIPE STEPS
1
Preheat the oven to 220°C.
Cut the potatoes in halves and spiralize using the FUSILLI cone. Cut into shorter lengths.
- 6 small potatoes scrubbed
2
Brush with olive oil, season and arrange in a single layer on a large baking tray. Bake for 15-20 minutes until crispy and golden. Cool slightly.
- 2 tbsp of olive oil
- 1 pinch of sea salt
- 1 pinch of freshly ground black pepper
3
Garnish with tomatoes, spring onions and feta. Drizzle with lemon juice.
- 200 g of tomatoes roughly chopped
- 2 spring onions finely sliced
- 80 g of feta cheese crumbled
- 2 tbsp of lemon juice
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