Another recipe that you all no doubt know: homemade oven baked chips. They’re so easy it is almost criminal to write them up, but I’m going to anyway because while we were away this summer, I made them for a friend’s kids and she (and they) were marvelling over them. What I like about them is they require only scrubbing, cutting up, rinsing, patting dry, laying on a tray, and then baking. No par-boiling and I don’t even turn mine.
There’s a trick for making them super crispy too. It’s below… Although my kids just told me yesterday after months of me making the crispy ones that they prefer the original version – they change their minds about this and most other things on a whim, so I’m taking that with the large pinch of the salt that this chips are gloriously free of!
I do these with regular baking potatoes and sweet potatoes. The sweet potato ones tend to come out a bit soggier than the the regular, but I love them. Another new discovery is doing baby new potatoes in this fashion, as mini wedges. You can halve or quarter them length-ways. This is now my boys’ new favourite.
If you’re going regular, it’s worth noting that a single baking potato will more than feed two children. Which makes them cheap as…well…chips.
* 1 baking potato per 2 children (or a large sweet potato, or a handful of baby new potatoes)
* Drizzle of extra virgin olive oil
* Pinch of sea salt (optional)
* 1 tbsp polenta (optional; only if going super crispy)
1) Pre-heat oven to 220 degrees C (200 if fan). Take a baking potato (or sweet potato, or baby new potatoes), and give it a good wash and light scrub – you want the skin to remain intact.
2) Slice your baking potato in half and then into chip-like lengths. You can leave these as half moon-shaped wedges, or cut them again to look more like trad chips (see top picture).
3) Rinse your potato pieces to rid them of a bit of their starch, and then pat them dry on a tea towel.
4) Lay them on a baking tray (I cover mine with foil first to save on washing up) and drizzle with olive oil and a little sea salt if you like before tossing them with your hands to coat. (That super crispy tip: shake a tablespoon of polenta over them and then toss to coat).
Don’t go overboard with the oil or the chips will go soggy.
5) Bake for 35 minutes, and don’t even worry about turning them. They should crisp up nicely. Do check after 25 mins though in case they’re going a bit burny.
Good, eh? (This one’s dedicated, like the tomato sauce recipe, to the other cooking idiots out there. Loves ya).
Disclosure: No compensation, financial or otherwise, was offered or accepted for the writing of this post. It’s written purely to help idiots like me to make a kid-standard a little less salty and hopefully a bit more nutritious.
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