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(Macros: Total)
308 Calories
59gC | 5gF | 14gP
Ingredients:
500g Peeled & Sliced Potatoes (Carisma Potatoes)
Bowl Of Cold Water & Ice (soaking the potatoes in an ice bath removes extra starch to make the chips crunchier)
Light Cooking Oil Spray (FryLight)
Cheddar & Sour Cream Seasoning:
1/2 Tbsp Salt
1/2 Tbsp Buttermilk Powder
1/2 Tbsp Cheddar Cheese Powder (Hoosier Hill Farm – can be substituted for any cheese seasoning or nutritional yeast)
1/2 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Tsp Dried Parsley
1/2 Tsp Dried Dill
Important Notes:
– I used Carisma potatoes as they’ve got around 25% fewer carbs which means fewer calories compared to regular varieties but you can easily swap them for white or russet potatoes if that’s what you have.
– After soaking make sure you pat them completely dry, even small wet spots can cause them to cook unevenly or burn in certain areas.
Cooking Times:
Air Fry = 10 – 15 Minutes 200C/400F (flip & spray halfway)
Oven Bake = 15 – 25 Minutes 200C/400F (flip & spray halfway)
(times may vary slightly depending on the air fryer/oven etc)
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