Crispy Calamari with Oven-Baked Potato Chips
September 8, 2026
Execution Method
Wash and thinly slice the potatoes. Rinse them under cold water until the starch is removed, then dry thoroughly with a towel or kitchen paper.
Place the potatoes in a bowl and add the olive oil, dried oregano, paprika and sea salt. Mix well. Spread the potatoes on a baking tray and bake at 200°C for 40–45 minutes, tossing every 10–15 minutes.
In a large bowl, combine the flour, corn flour, semolina, paprika, dried oregano and sea salt. Add the calamari and toss until well coated.
Heat the sunflower oil in a frying pan over medium-high heat. Once hot, fry the calamari until golden. Transfer to a plate lined with kitchen paper.
Place all the salad ingredients in a bowl and mix. Serve the calamari with the potato chips and the salad..
Ingredients
Adjust Servings
| Ingredients for the Calamari: | |
| 1 kg Calamari, cleaned, from Blue Island Fish Markets | |
| 1 cup all-purpose Flour | |
| ½ cup fine Semolina | |
| ½ cup corn Flour | |
| 1 tsp Dried Oregano | |
| 1 tsp Sweet Paprika | |
| 1 tsp Sea Salt | |
| Sunflower Oil, for frying | |
| Ingredients for the Potato Chips: changethistotitle | |
| 5 medium Potatoes, thinly sliced | |
| 1 tsp Dried Oregano | |
| 1 tsp Sea Salt | |
| ½ tsp Sweet Paprika | |
| 2 tbsp Olive Oil | |
| Ingredients for the Salad: changethistotitle | |
| 1 bowl mixed Lettuce | |
| 2 Radishes, thinly sliced | |
| 1 Fennel Bulb, thinly sliced | |
| 1 Carrot, thinly sliced | |
| 10 Cherry Tomatoes, halved | |
| 1 Cucumber, thinly sliced | |
| 2 tbsp canned Corn | |
| 2 tbsp Olive Oil | |
| 1 tbsp Balsamic Vinegar | |
| 1 tsp Sea Salt |