- 4 large potatoes, washed and dried
- 2 tablespoons olive oil
- 1 tablespoon of smoked (or sweet!) paprika
- 1-2 tablespoons ShortHive Chilli Honey
- Flaky salt (to taste)
- Fresh parsley, chopped (for garnish)
Preheat your oven to 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
Cut the potatoes into thick-cut chips, leaving the skin on for extra texture and flavour.
In a large mixing bowl, combine the olive oil, smoked paprika, and ShortHive Chilli (Hot) Honey. Mix well to create a marinade.
Add the potato chips to the bowl and toss them gently to coat them evenly with the marinade.
Arrange the coated chips in a single layer on the prepared baking sheet, making sure they are not overcrowded.
Sprinkle the chips with a large pinch of salt.
Bake the chips in the preheated oven for about 30-35 minutes, or until they are golden brown and crispy, flipping them halfway through for even cooking.
Once baked, remove the chips from the oven and let them cool for a few minutes.
Transfer the Hand-Cut Paprika and Chilli Honey Baked Chips to a serving plate or bowl, garnish with freshly chopped parsley, and serve immediately.
Enjoy these tantalising hand-cut chips with a delightful blend of the paprika, flaky salt and a touch of sweetness from the Chilli (Hot) Honey. They make a delicious and crispy side dish that pairs well with your favourite dipping sauce or as a flavourful accompaniment to burgers, sandwiches, or grilled meats. Bon appétite!