Con Poulos
Recipe information
Yield
Makes 6 Servings
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
Need to make a substitution?
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.
Step 2
Mix salt, shichimi, and sugar in small bowl. Sprinkle over chips.
Step 3
*Available in the Asian foods section of some supermarkets and at Japanese markets.