Za'atar Chips
Upgrade your chip game! These baked Za'atar Chips deliver maximum crunch with minimal effort. Get ready for a burst of herby, tangy goodness.
Equipment
- 1 Chefs knife
Ingredients
- 500 g potatoes Russet potatoes in US or Maris piper, King Edwards in UK
- 3 tbsp Sunflower oil Any high temperature oil
- 2 tbsp Za'atar
Instructions
- Preheat oven to 190°C/375°F.
- Wash and cut potatoes into 1cm batons.
- Soak potatoes in warm water for 15 minutes, then drain and pat dry.
- Toss potatoes with sunflower oil in a bowl.
- Spread on a baking sheet in a single layer.
- Bake 15 minutes, flip, then bake another 15 minutes until golden.
- Toss cooked chips in the oil bowl with Za'atar and a little salt.
- Serve immediately.
Notes
- Choose starchy potatoes for the best crispy yet fluffy texture.
- Warm water soaking helps achieve ideal crispiness.