4 servings kosher salt and pepper black freshly ground
2 tablespoons juice of lemon fresh (from)
1 teaspoon lemon zest (from)
1 cup mayonnaise
4 servings olive oil for drizzling
8 ounce sweet potatoes unpeeled
8 ounce potatoes white unpeeled
Equipment
bowl
baking sheet
baking paper
oven
knife
mandoline
Directions
Watch how to make this recipe.
Chips: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
Remove the thick stem from the kale and discard.
Cut the leaves into 2 to 3-inch pieces.
Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets.
Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.
Using a mandoline slicer or a sharp knife, slice the white potatoes and the sweet potatoes into 1/8-inch thick slices.
Put them in a bowl and drizzle with olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets and bake for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes until brown and crispy, about 6 to 8 minutes longer. Season the chips with salt and pepper, to taste.
Mayonnaise: In a small bowl, combine the mayonnaise, lemon juice and lemon zest. Season with salt and pepper, to taste.
Transfer all the chips to a large bowl and serve with the mayonnaise.
