HOT CHIPS

So, technically this just features the HABANERO HOT SAUCE but since we’re talking HOT I wanted to share my tried, tested and perfected method for home made hot chips!

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It can be used for sweet potatoes and regular potatoes alike!

Slice potatoes fairly thinly and approximately similar sizes to ensure even cooking time! Then in a large bowl simply combine them with half a teaspoon each of your choice of spices, my preferences are sumac and oregano! Then toss and coat with coconut oil.

Lay them evenly on a coconut oiled baking tray ensuring none are touching and grind black pepper and himalayan sea salt to taste. Then place in a 200 degree, preheated oven to bake.

The real secret is attention and patience. once they begin to brown after about 15-20 minutes you must take them out and let them cool for about a minute, then flip them over and repeat in another 15-20mins. Then once the outside is beginning to crisp nice and evenly take them out to cool substantially for about 5 minutes. Then place them back in for another 5 – 10 minutes and the result yields the BEST twice cooked crispy crunchy hot chips !

G x

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