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Crunchy Potato Stacks
These crunchy potato stacks are great for whenever.
2 tablespoons olive oil
2 teaspoons cumin
A pinch of salt and pepper
A handful of basil
Let's get Cooking...
Use the food processor or a peeler to julienne the potatoes into thin strips.
Use a paper towel and squeeze out the excess moisture from potatoes.
Mix the potato with olive oil, cumin, salt and pepper.
Grease a muffin tin with olive oil and put the potato mixture in each tin, gently pressing down.
Bake for 20 minutes at 200 degrees Celsius, then for another 15 minutes at 220 degrees.
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