No Peel Potato & Carrot Chips
AJI-SHIO® PepperIngredients
- 3 pcs. (527g) Whole Potato, thinly sliced (chips)
- 3 pcs. (350g) Whole Carrot, thinly sliced (chips)
- 1 1/2 Tbsp. (20ml) Cooking Oil
- pinch (0.8g) AJI-SHIO® Pepper
Procedure
- FRY. In a saucepan, heat oil then fry potato and carrot chips for 7-10 mins or until crispy.
- SEASON. Drain chips, then on a bowl season with AJI-SHIO® while hot.
- SERVE. Transfer onto a plate then serve with ketchup!
Cooking Tips
Make sure to line the chips with paper towel to absorb excess oil after cooking the chips for a crunchier texture.
Cooking Time: 10 minutes
Preparation: 10 minutes
Servings:
5
Serving size: 10-15 pcs. (41 grams)
Products Used
AJINOMOTO AJI-SHIO® Pepper
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Nutrition Facts
Calories per serving (kcal)
152.5
Carbohydrates (g)
24.5
Proteins (g)
2.9
Fat (g)
4.3
Dietary Fiber (g)
4.1
Calcium (mg)
30.3
Iron (mg)
1.0
Sodium (mg)
376.9
Good to Know Nutrition Facts
Potato and Carrot peels contains a higher concentration of fiber compared to the flesh, which can help with digestion and promote a feeling of fullness.