*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made two batches, one with coconut oil, and one with olive. The coconut oil was better! If you choose to bake instead of fry, keep an eye on them, make sure to stir them up. Thinner ones got a bit charred, but were still delicious.
I had the oven on 450, about 10-15 minutes on each side.
I liked the flavor of these but I believe they would benefit from a bit more oil. The potatoes seemed a bit dried out and I was a bit disappointed by the lack of any sort of crust on the outside. Thanks for the idea I will tweak a little next time.
These are amazing. The coconut oil really gives them a great background flavor. I still haven't determined the best cooking temperature but I've baked them at around 400-425 for 15 mins and then cranked it up to 450 at the end to try and crisp them up a bit.