No Peel Potato & Carrot Chips

AJI-SHIO® Pepper

Ingredients

  • 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

  1. FRY. In a saucepan, heat oil then fry potato and carrot chips for 7-10 mins or until crispy.
  2. SEASON. Drain chips, then on a bowl season with AJI-SHIO® while hot.
  3. 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.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 10-15 pcs. (41 grams)

Products Used

AJINOMOTO AJI-SHIO® Pepper Buy Now

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.

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