Moroccan-spiced Baked Potato Crisps with Rose Harissa Dip Recipe

Prep in:
5 mins
Cook in:
20 mins
Serves:
4
Per Serving %RI
KCAL 137 6%
Fat 2.9g 4%
Sat Fat 0.4g 2%
Salt 0.2g 3%
Sugar 2.3g 2%

Make the spice mix by mixing all the ingredients together.

Heat the oven to 200c.

Blanch the potatoes for two minutes in boiling water and drain. Leave to cool.

Toss through the spice mix and put on a preheated baking tray. Spray with some cooking oil spray and bake in the oven until crisp for about 15-20 minutes, turning halfway when becoming golden and crisp.

Stir the harissa through the yoghurt and serve with the crisps, sprinkled with spring onion, chillies and coriander.

Ingredients

450g Roosters, thinly sliced

For the spice mix:

2tsp ground cumin

1tsp sesame seeds

1tbsp ground coriander

2tsp dried mint

2tsp smoked paprika

1tsp chilli powder

A pinch of salt

For the dip

80g low fat natural Greek yoghurt

1tsp rose harissa

450g Roosters, thinly sliced For the spice mix: 2tsp ground cumin 1tsp sesame seeds 1tbsp ground coriander 2tsp dried mint 2tsp smoked paprika 1tsp chilli powder A pinch of salt For the dip 80g low fat natural Greek yoghurt 1tsp rose harissa

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