Potato 3 Freshly ground black pepper 1 small spoon
Garlic powder 1 small spoon Sea salt 1 scoop
BBQ ingredients 1 tablespoon Cornstarch 2 tablespoons
Extra virgin olive oil 1 tablespoon
How to make low-fat, low-calorie, non-fried olive oil crispy potatoes Low-fat, low-calorie, non-fried version of olive oil crispy potatoes Illustration of how to eat #夜夜吃# Zero belly burden 1

Step 1

Wash the potatoes, peel them and cut them into pieces, then steam them in a rice cooker. Low-fat, low-calorie, non-fried version of olive oil crispy potatoes # Zero belly burden eating late night snack# illustration 2

Step 2

Add black pepper, sea salt, garlic powder and barbecue ingredients to the potato pieces, mix well, then add extra virgin olive oil, mix well with cornstarch, and spread it on the baking sheet.Low-fat, low-calorie, non-fried version of olive oil crispy potatoes Illustration of how to make #夜夜吃# Zero belly burden 3

Step 3

Preheat the oven in advance and bake at 210 degrees for 20 minutes, flipping once in the middle, and bake until golden and crispy. Low-fat, low-calorie, non-fried version of olive oil crispy potatoes # Zero belly burden eating late night snack# illustration 4

Step 4

After it comes out of the oven, you can start kneading it. It will be so crispy and delicious that you can’t stop eating it. Tips for cooking low-fat, low-calorie, non-fried version of olive oil crispy potatoes