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Low Calorie BBQ Potato Chips
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Low Calorie BBQ Potato Chips

30 minPour 4Nutri-Score B€
par @aussiefitness14 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • potatoes (peeled and thinly sliced with a mandolin or knife)Fruits et légumes500 g
  • cold water (for the ice bath)Boissons1 litre
  • ice cubes (for the ice bath)Autres200 g
  • olive oil spray (or avocado oil spray)Épicerie10 ml
  • brown sugar stevia (Natvia Gold natural sweetener)Épicerie5 g
  • saltÉpices8 g
  • smoked paprikaÉpices4 g
  • garlic powderÉpices3 g
  • onion powderÉpices3 g
  • chilli powderÉpices1,5 g

par portion

Nutrition

70kcal

Glucides
13 g
Protéines
3 g
Lipides
1 g

pas à pas

Préparation

  1. Slice and rinse the potatoes

    • Peel the potatoes.
    • Using a mandolin or a sharp knife, cut them into very thin slices — the thinner the slices, the crispier they turn out.
    • Rinse the slices until the water runs clear.
    Étape 1

  2. Soak in an ice bath

    • Combine cold water and ice in a big bowl.
    • Soak the potato slices in the ice bath to remove extra starch and make them crunchier.
    Étape 2

  3. Make the BBQ seasoning

    • Mix together the brown sugar stevia, salt, smoked paprika, garlic powder, onion powder and chilli powder for the classic barbecue seasoning.
    Étape 3

  4. Dry and spray the potatoes

    • Take the potatoes out of the ice bath.
    • Pat them completely dry.
    • Spray them with olive oil spray.
    Étape 4

  5. Cook until golden and crispy

    • Air fry at 200°C / 400°F for 10-15 min, flipping and spraying oil halfway.
    • Or oven bake at 200°C / 400°F for 15-25 min, flipping and spraying oil halfway.
    • Or microwave for 8-12 min on an oven-safe dish with baking paper, flipping and spraying halfway.
    • Cook until golden and crispy.
    Étape 5

  6. Season and serve

    • Add the seasoning and mix really well.
    • Sprinkle any leftover seasoning on top.
    • Enjoy.
    Étape 6
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