Tuesday, July 24, 2012

Allergy free crispy homemade oven baked chips recipe

I was only cooking chips as sides for two but the same principles apply no matter the amount.

  • 4 potatoes, peeled (approx amount for 2 people)
  • Olive oil for coating, approximately 60mls
  • Celery salt or seasoning or your choice

  • Chop the potatoes into long slices about a centimetre thick.
  • Wash the sliced potato.
  • Dry each slice thoroughly using a hand towel.
  • Spread the potato slices over a large baking tray.
  • Sprinkle some olive oil over the potato.
  • Sprinkle some celery salt over the oiled potato.
  • Using a spatula, turn the potato slices through the olive oil until evenly coated.
  • Cook at 200°C for 30 minutes or until crisp and cooked through.
  • Turn or shake the chips part way through cooking to stop the chips from burning.

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