Crispy potato chips from the oven

Name: Crispy potato chips from the oven
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 2.5 kg Potatoes; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 200 g Salad mayonnaise (50 % fat); 250 g Whole milk yoghurt; 1 TABLESPOON medium hot mustard; 1 TABLESPOON White wine vinegar; 7-10 Tbsp white pepper; 20 g Roasted onions; 1 glass (370 ml) Tomato peppers; 250 g Schmand; 7-10 Tbsp Sweet peppers; 1 Garlic clove; 7-10 Tbsp Juice of 1 lemon; 1 TABLESPOON Sesame; 1 collar flat leaf parsley; 250 g Tomatoes; 7-10 Tbsp ground cilantro

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

2.5 kg Potatoes
3 TABLESPOONS Oil
7-10 Tbsp Salt
200 g Salad mayonnaise (50 % fat)
250 g Whole milk yoghurt
1 TABLESPOON medium hot mustard
1 TABLESPOON White wine vinegar
7-10 Tbsp white pepper
20 g Roasted onions
1 glass (370 ml) Tomato peppers
250 g Schmand
7-10 Tbsp Sweet peppers
1 Garlic clove
7-10 Tbsp Juice of 1 lemon
1 TABLESPOON Sesame
1 collar flat leaf parsley
250 g Tomatoes
7-10 Tbsp ground cilantro

Directions

1
Wash the potatoes, grate them dry and cut into coarse slices. Place in a bowl. Mix with oil and salt. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 225 ° C/ gas: level 4) for about 15 minutes.
2
In the meantime, prepare dips. Mix mayonnaise, 50 g yoghurt, mustard and vinegar. Season to taste with salt and pepper. Serve sprinkled with fried onions. Drain tomato peppers and cut into cubes.
3
Add the sour cream and stir. Season to taste with salt, pepper and paprika. Peel garlic and press it through a garlic press. Mix remaining yoghurt, lemon juice, sesame and garlic. Wash parsley, dab dry and chop coarsely.
4
Wash the tomatoes, quarter them, remove the seeds and cut into strips. Stir the tomatoes and parsley into the yoghurt dip. Season to taste with salt, pepper and some coriander.