Balsamic-Herb Roasted Potato Chips with Italian Salsa
Balsamic-Herb Roasted Potato Chips with Italian Salsa
Directions
Toss red onion, peppers, and garlic with 1½ tablespoons olive oil. Transfer to parchment-lined sheet pan and roast in preheated 400°F convection oven for 20 minutes.
Transfer to bowl of food processor; add fire roasted tomatoes, 2 tablespoons balsamic vinegar, basil, and ¾ teaspoon salt. Pulse mixture until chunks are broken down but salsa still has chunky texture.
Combine ½ cup balsamic vinegar and ¼ cup olive oil.
Cook to Order: Place 1 pound potatoes slices on rack set over a full-size sheet pan, coat evenly with non-stick cooking spray, and roast in preheated 300°F convection for 15 to 20 minutes or until golden and crispy.
Portion 2 ounces salsa with chips and drizzle with 1 tablespoon balsamic oil.
