Balsamic-Herb Roasted Potato Chips with Italian Salsa


  1. Toss red onion, peppers, and garlic with 1½ tablespoons olive oil. Transfer to parchment-lined sheet pan and roast in preheated 400°F convection oven for 20 minutes.
  2. Transfer to bowl of food processor; add fire roasted tomatoes, 2 tablespoons balsamic vinegar, basil, and ¾ teaspoon salt. Pulse mixture until chunks are broken down but salsa still has chunky texture.
  3. Combine ½ cup balsamic vinegar and ¼ cup olive oil.
  4. Cook to Order: Place 1 pound potatoes slices on rack set over a full-size sheet pan, coat evenly with non-stick cooking spray, and roast in preheated 300°F convection for 15 to 20 minutes or until golden and crispy.
  5. Portion 2 ounces salsa with chips and drizzle with 1 tablespoon balsamic oil.


  • 3/4 oz Peak Fresh Produce® Basil
  • 9 cloves Peak Fresh Produce® Garlic, Clove(s), smashed
  • 13 oz Peak Fresh Produce® Onion(s), Red, chopped
  • 7 oz Peak Fresh Produce® Pepper(s), Red Bell, chopped
  • 7 oz Peak Fresh Produce® Pepper(s), Yellow Bell, chopped
  • 1/2 cup(s) Piancone® Oil, Olive
  • 10 Tbsp(s) Piancone® Vinegar, Balsamic
  • 1/3 cup(s) Roma® Italian Seasoning
  • 2 1/2 Tbsp(s) salt, sea
  • spray, non-stick, as needed
  • 10 oz tomato(es), fire roasted, canned, drained
  • West Creek® Skin-on Thin Chips, As desired