John Myers
Contents
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Ingredients
The potato chips
- 2 Potatoes
- 1 pinch Black pepper from the mill
- 1 pinch Sweet paprika
- 1 pinch Seasoned Salt
- 2 tbsp Extra virgin olive oil
the Parmesan chips
- 20 tsp Grana Padano Parmesan, grated
the salad
- 50 g Grisons Meat
- 2 bunch Arugula
- 50 ml White balsamic vinegar
- 2 tbsp Sugar
- 0,5 tsp Salt
- 2 pinch Black pepper from the mill
Instructions
The potato chips
- Peel the potatoes and cut into thin slices (Genius). Mix the olive oil with paprika, pepper and herb salt. Wrap the potato slices in a tea towel and spin dry. Now mix the potato slices with the marinad.
- Line a baking sheet with paper or foil and spread the potato slices on it.
- Bake slowly in a cross oven at 160 degrees.
the parmesame chips
- Place small heaps with a teaspoon on a tray lined with foil or paper and bake cross-baked at 160 degrees. CAUTION: If the cheese chips turn too brown, they will taste bitter.
the salad
- Mix the balsamic vinegar with sugar, salt and pepper and reduce until it becomes thick. Let cool down.
- Wash arugula and arrange on plates. Drizzle the dressing over it. Tear the Bündner meat into small pieces and add to the salad. Finally, add the still warm chips.
Nutrition
Serving: 100gCalories: 329kcalCarbohydrates: 12.9gProtein: 15.4gFat: 24g
