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22 mins
Easy
120 cal
4 serv.
Ingredients
1
purple potato - small
1
orange potato - small
2 tbsp
olive oil
1/4 tsp
salt
1/4 tsp
black pepper, ground
When you’re craving a crunch, these colorful, flavorful, nutrient-dense chips hit the spot.
Nutritional Information
Per serving (4)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Peel potatoes. Using a mandoline slicer or very sharp knife, thinly slice potatoes – about 1/16 thick. Pat dry.
2
Add vegetables to a large bowl and toss with olive oil, salt, and pepper.
3
Spray the Cooking Drawer with oil and arrange 1 cup of potato slices in a single layer.
4
Stack the VersaPlate™ with the smooth side up on top of the potatoes, then add another layer of potato slices over the surface.
5
Select the VEGGIE setting. Keep the temperature at the default setting (350°F) and adjust the cook time to 12 minutes. Press START to begin cooking.
6
Remove top layer of potato chips after 7 minutes, or until they're crispy, but not overcooked. Continue cooking bottom layer for the remaining 5 minutes.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
