Oven-roastedchips

“Try these oven-roasted chips, far less fatty than their fried cousins”

  • 1.6 kg potatoes
  • 2 tbsp. olive oil
  • 1 tsp celery salt
  • 1 tbsp. sea salt, to serve

Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness you do is entirely up to you, though the width of your finger is ideal. Rinse under the cold tap and pat dry with a tea towel.

Spread the chips on a large non-stick baking tray and toss with oil and celery salt. Lie them flat in a single layer – use two trays rather than overcrowd one. Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

Source : Good Food : February 2005

Servings/Yield : 4 servings

Rating : 5 out of 5

Difficulty : Easy

Course : Vegetable

Preparation Times : Ready in: 1 Hour

Nutritional notes : Per serving: 237 kcalories, protein 5g, carbohydrate 43g, fat 6 g, saturated fat 1g, fibre 3g, salt 0.67 g

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