Neapolitan Sunset Chips
Ingredients
Chips
potatoes (thinly sliced)
600 g
olive oil
30 ml
garlic (minced)
2 cloves
sun-dried tomatoes (finely chopped)
15 g
pecorino cheese (grated)
40 g
lemon (zested)
1 piece
rosemary (chopped)
2 sprigs
black pepper
1 g
Basil Pesto Dip
basil leaves
30 g
pine nuts
20 g
garlic
1 clove
olive oil
45 ml
parmesan cheese (grated)
25 g
Balsamic Glaze
balsamic vinegar
60 ml
sugar
15 g
Instructions
Preheat oven
Preheat the oven to 180°C and line a baking sheet with parchment paper.
Slice potatoes
Wash and thinly slice the potatoes using a mandoline or sharp knife to achieve uniform ultra-thin slices.
Season potato slices
Toss the potato slices with olive oil, minced garlic, and a pinch of salt to coat evenly.
Bake the chips
Arrange the seasoned potato slices in a single layer on the prepared baking sheet and bake until golden and crisp.
Prepare the toppings
Finely chop the sun-dried tomatoes, grate the pecorino cheese, zest the lemon, and chop the rosemary.
Season the baked chips
Remove the chips from the oven and immediately sprinkle with chopped sun-dried tomatoes, grated pecorino, lemon zest, rosemary, and a pinch of black pepper.
Make the basil pesto dip
In a food processor, combine basil leaves, pine nuts, garlic, olive oil, and parmesan cheese. Blend until smooth.
Prepare the balsamic glaze
In a small saucepan, combine balsamic vinegar and sugar. Simmer over low heat until the mixture thickens into a glaze.
Serve
Arrange the seasoned chips on a serving plate. Serve alongside the basil pesto dip and drizzle with balsamic glaze for a vibrant, restaurant-style presentation.
Storage
Best served fresh. Store chips in an airtight container to maintain crispness.
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