When the chips are down, pick ’em up, thaw ’em out, and get cooking!
Ingredients
- 800g sebago potatoes, peeled
- 1 tablespoon vegetable oil
- 1 tablespoon plain flour
- 1/2 teaspoon dried thyme
- 1 teaspoon sea salt
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Cut potatoes into 1cm-thick slices. Cut each slice into 1cm-thick chips. Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 3 minutes or until just tender. Drain.
- Step 2Return to saucepan over low heat. Cook, shaking pan, for 30 seconds or until potato is dry. Transfer to a baking tray. Drizzle with oil. Cool for 10 minutes. Add flour, thyme and salt. Gently toss to combine (if freezing, see instructions in box at bottom).
- Step 3Bake, turning chips halfway through cooking, for 30 to 35 minutes or until golden and crisp.
- Vegan
- Vegetarian
Nutrition
727 kj
Energy
4.6g
Fat Total
0.6g
Saturated Fat
3.1g
Fibre
4.7g
Protein
611mg
Sodium
26.1g
Carbs (total)
Notes
Serves 4 as a side.
Variation: Chilli and paprika chips: Replace thyme with 1/2 teaspoon mild paprika and add 1/2 teaspoon dried chilli flakes.
Storage and cooking tips: To freeze: Follow recipe to end of step 2. Place chips in a snap-lock bag. Seal to remove air. Freeze for up to 3 months.
To cook: Preheat oven to 200C/180;C fan-forced. Remove chips from freezer. Set aside for 5 minutes. Grease a large baking tray. Gently separate chips. Place on prepared tray. Bake, turning chips halfway through cooking, for 35 to 40 minutes or until golden and crisp. Serve.
- Author: Katrina Woodman
- Image credit: Steve Brown
- Publication: Super Food Ideas