Loaded Crispy Potato Chips with Lentil Tomato Ragù
Crispy oven baked potato chips layered with chimichurri, a deeply seasoned lentil tomato ragù, fresh parsley, and vegan parmesan. Crunchy, saucy, and very addictive.
Servings 4 servings
Calories 365kcal
Equipment
- Mandoline slicer
- 2 baking sheets
- parchment paper
- Large bowl
- Clean kitchen towel
- Wide pan or skillet
- Wooden spoon
Ingredients
Crispy Potato Chips
- 2 russet potatoes
- Olive oil spray
Lentil Tomato Ragù
- 1 tbsp olive oil
- 1 medium onion finely diced
- 150 g mushrooms finely chopped
- 3 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp chili flakes (optional)
- 240 ml water
- 240 g lentils drained and rinsed
- Black pepper to taste
To Assemble
- Chimichurri
- Fresh parsley finely chopped
- Grated vegan parmesan
Instructions
Crispy Potato Chiops
- Preheat the oven to 220°C / 425°F and line two baking sheets with parchment paper. Light coloured baking trays give the best results.
- Slice the potatoes into very thin rounds using a mandoline, slightly thinner than ⅛ inch / 3 mm. If slicing by hand, take your time and aim for even thickness.
- Rinse and soak. Place the potato slices in a large bowl and rinse under cold water until the water runs completely clear, separating the slices with your hands to remove surface starch. Once rinsed, soak the potatoes in fresh cold water for 15 to 30 minutes.
- Dry thoroughly. Drain and dry the potato slices very well using a clean kitchen towel. Make sure the bowl is dry too. Moisture is the enemy of crispiness here.
- Toss with oil. Return the potatoes to the dry bowl od directly on the baking sheet and lightly coat with olive oil spray, tossing gently to evenly cover.
- Bake. Spread the slices in a single layer on the prepared baking sheets, making sure they are not touching or overlapping. Bake for 20 to 25 minutes, flipping halfway through, until deeply golden and crispy. Remove from the oven and let them cool slightly.
Lentil Tomato Ragù
- Sauté the base. While the potatoes bake, heat olive oil in a wide pan over medium heat. Add the diced onion and cook until soft and lightly golden, about 5 to 7 minutes. Add the mushrooms and cook for another 5 minutes, until their moisture cooks off and the pan develops colour.
- Add paste and spices. Stir in the tomato paste and cook for 1 to 2 minutes until darker and aromatic. Add the soy sauce, paprika, cumin, garlic powder, chili flakes, and black pepper, then pour in the water. Mix well, add the lentils, and let everything simmer for 8 to 10 minutes until thick, rich, and saucy.
Assembling
- Load the chips. Transfer the crispy potato chips to a serving bowl or plate. Spoon over a generous amount of chimichurri first, letting it seep into the layers. Add the hot lentil tomato ragù on top, then finish with chopped parsley and a good sprinkle of vegan parmesan.
- Serve immediately while everything is hot and crispy.
Nutrition
Calories: 365kcal | Carbohydrates: 63g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 616mg | Potassium: 1340mg | Fiber: 21g | Sugar: 5g | Vitamin A: 495IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 7mg