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Ingredients
- 3 large baking potatoes (about 2 1/3 pounds) peeled, cut lengthwise into 1/2-inch-wide planks, each plank cut lengthwise into 1/2-inch-wide strips
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon shichimi togarashi*
- 1 teaspoon sugar
- Available in the Asian foods section of some supermarkets and at Japanese markets.
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Place rack in top third of oven and preheat to 400°F. Place potato strips on rimmed baking sheet. Drizzle with olive oil; toss to coat. Roast 25 minutes. Using spatula, turn chips over. Roast until tender and golden brown around edges, about 25 minutes longer.
Mix salt, shichimi, and sugar in small bowl. Sprinkle over chips.
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