Baked Chips With Sea Salt & Fresh Squeezed Lemon
let me preface this by saying: I'm all about guacamole. guac for brek, guac for second brek(!), guac for lunch, guac for dinner, guac for snacks, guac for dessert, guac-off parties, guac w. surprise ingredients but, I have to sideline the guac (only for a second) bc THESE CHIPS were out of this world. evoo, sea salt + fresh squeezed lemon baked chips.
Recipe Intro From feedfeed
For everyone who thinks roasting potatoes is an easy feat- it's not! They have to be cut and baked just right. These wedged dipped in guacamole sound like a GF/vegan dream!
Preheat the oven to 400°F. wash four potatoes + pat dry. cut once lengthwise and place cut-side down. cut the 'tato lengthwise again (angling the knife from peel to center) making 4-6 individual wedges. I tend to make the chips thinner so they are crispier. in a bowl, combine the wedges w. a sprinkling of sea salt + 1-2 tablespoons of evoo and toss until they are all coated. place on a parchment lined baking tray and bake for 20min. make sure to flip the chips at this point and bake again for another 15min. keep an eye on them so they don't burn. remove from the oven and toss w. half a lemon's worth of juice. eyeball the amount as you don't want to make these crisp chips soggy. add sea salt if necessary. the leftover lemon could be turned into a delicious dip like vegan lemon aioli -- I went for guac! you could also add paprika to the chips before baking for an extra something.