Wash the purple potatoes and slice them thinly with a mandoline, keeping the skin on.
Soak them in cold water for at least two hours and keep them in the refrigerator.
Drain the potatoes and dry them well.
Season the potatoes with oil and salt.
Arrange the potato slices on a baking sheet lined with parchment paper, add sprigs of thyme and rosemary.
Bake at 200 degrees for 45 minutes until the chips become crispy.
Adjust salt if necessary before serving.
In the fridge during soaking
It is recommended to consume the chips immediately for maximum crispiness. Perfect to serve as a side dish or snack.
Italia, Liguria
| Energy (kcal) | 80 |
| Carbohydrates (g) | 18 |
| of which Sugars (g) | 0.4 |
| Fat (g) | 0.1 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 2.1 |
| Fiber (g) | 1.6 |
| Sale (g) | 0.01 |
