Take as many raw potatoes as you like. Wash carefully but do not peel. Cut into chip slices and place on a baking tray with a teaspoon of black mustard seeds (optional) Cut butternut in half and scoop the pips out. Slice into chip slices ( leave skin on ) and add to the potato chips. Place in a preheated oven ( 200 to 220 C ) for 30 to 40 minutes. Serve plain or tossed in cold pressed olive oil. Season to taste and serve with a fresh, green salad.
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