Kentang Goreng Rangup Bakar
Makan Tengah Hari • Malaysia
How to Make Baked Potato Crisps (Traditional & Healthy Version)
Baked Potato Crisps are a beloved snack in Malaysia, often enjoyed during lunch or as a light afternoon treat. Drawing from Malaysia’s multicultural heritage, this healthier version is inspired by the universal love for crispy potatoes, but with a local twist using native herbs like daun limau purut (kaffir lime leaves) and a touch of serai (lemongrass). These crisps are oven-baked, not fried, offering the same irresistible crunch without excess oil, making them perfect for the health-conscious. In Malaysia, potato crisps are especially popular among urban families and are often served during casual gatherings or as part of bento lunches for schoolchildren. By incorporating local flavors, this recipe celebrates Malaysia’s unique fusion of Malay, Chinese, and Indian cuisines, using familiar ingredients to create a snack that feels both nostalgic and modern. Whether enjoyed alone or with a homemade sambal dip, these Baked Potato Crisps are a testament to Malaysia’s knack for adapting global favorites with a local flair.
Bahan-bahan(untuk 1 bowl (approx. 50g per serving))
- 2 medium Russet potatoes (Ubi kentang)
- 1 tablespoon Olive oil (Minyak zaitun)
- 1 stalk Serai (lemongrass) (finely minced)
- 2 leaves Daun limau purut (kaffir lime leaves) (finely sliced) - pilihan
- 1/2 teaspoon Sea salt (Garam laut)
- 1/4 teaspoon Freshly ground black pepper (Lada hitam)
- 1/4 teaspoon Paprika powder (Serbuk paprika) - pilihan
- 1 small Pandan leaf (optional, for aroma) - pilihan
- 1 tablespoon Chopped spring onion (Daun bawang) - pilihan
- 1/4 teaspoon Chili flakes (Serbuk cili) - pilihan
Arahan
- 1
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
5 minutes
Preheating ensures even baking and crispiness.
- 2
Wash and peel the potatoes. Slice them as thinly as possible using a mandoline or sharp knife for even cooking.
5 minutes
Uniform slices ensure consistent crispiness and prevent burning.
- 3
Soak the sliced potatoes in cold water for 5 minutes to remove excess starch. Drain and pat dry thoroughly with a kitchen towel.
7 minutes
Removing starch results in crispier baked chips.
- 4
In a large bowl, toss the potato slices with olive oil, minced serai, sliced daun limau purut, sea salt, black pepper, paprika, and chili flakes.
3 minutes
Coating evenly ensures every chip is flavorful.
Kenapa hidangan ini sihat
Opting for baked instead of fried crisps drastically lowers calorie and fat intake, aligning with healthy eating and weight management goals. Using natural Malaysian herbs boosts flavor without the need for artificial flavorings or excessive salt, making these crisps a wholesome snack. The high fiber content also aids digestion and promotes satiety.
Baked Potato Crisps are a nutritious snack, rich in potassium, vitamin C, and fiber from the potatoes. Baking instead of frying significantly reduces fat content, making it a lighter alternative to regular potato chips. The addition of lemongrass and kaffir lime leaves adds antioxidants and anti-inflammatory properties, while olive oil provides heart-healthy monounsaturated fats. This recipe is vegan and gluten-free, suitable for various dietary needs.
Petua
- 💡Tip 1: Use a mandoline for perfectly thin, even slices.
- 💡Tip 2: Rotate the baking tray halfway through for even browning.
- 💡Tip 3: For extra crunch, soak potatoes in ice water for 10 minutes before drying.
Penyimpanan & hidangan
Store cooled crisps in an airtight container at room temperature for up to 2 days. To re-crisp, bake for 2-3 minutes at 180°C before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 105.0 kcal |
| Protein | 6.5 g |
| Karbohidrat | 72.0 g |
| Jumlah Lemak | 2.5 g |
| Serat | 4.5 g |
| Gula | 1.2 g |
| Zat Besi | 1.1 mg |
| Kalsium | 18.0 mg |
| Natrium | 320.0 mg |
| Kalium | 1100.0 mg |
| Kolesterol | 0.0 mg |
| Vitamin A | 2.0 IU |
| Vitamin C | 8.0 mg |
| Magnesium | 50.0 mg |
| Zinc | 0.6 mg |
| Phosphorus | 120.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 2.0 mg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 30.0 µg |
