The best home made chips … ever!
I love home made chips. They are better than ones bought from the chip shop and a million times better than anything that comes frozen from the supermarket. They are also far healthier than deep fried chips as they use much less oil and also have their skins kept on.
Through many years of trial and error I’ve come up with what I consider to be a failsafe method for cooking the best home made chips ever. I always cook as many as I can fit in my brilliant Scanpan oven dish as I know my family will eat the lot.
Start with a good batch of large red skin potatoes. Keep the skins on and slice into chunky wedge shaped chips. Place in a mixing bowl and lightly douse with rice bran oil (flavourless and can stand high temperatures – canola oil will also be fine) and mix through. Then I add my secret ingredient which has turned my previously good chips into fantastic delicious can’t get enough of them chips … MasterFoods Roast Vegetable Sprinkle. This is basically a mixture of salt, breadcrumbs, flour, garlic and herbs. I add a really generous shake of Sprinkle and toss through. Then add another and toss again. Then another.
Place the chips into a large non-stick oven dish (I can’t speak highly enough of my Scanpan) and add a final Sprinkle. Roast in a high oven for 1 hour then toss and roast again for about another 20 minutes. The exact timing will depend on your oven but you will know when they are done. Don’t be tempted to eat them too early. The crisper they are the better.
Serve with anything. Some of my favourites are with a Greek salad, a quiche or vegie burgers. Just remember, you will never have enough!
Home made chips, rice bran oil and special ‘Sprinkle’
Home made chips in the pan ready for the oven
… and now they are done
Hmmm… chips, eh? Since becoming vegetarian, I’ve found I’m eating almost no potatoes at all – which is possibly A Good Thing for an obese person (something I’m working on, with a good degree of success, she said modestly). But these chips of yours… well, they do indeed look absolutely dee-lish-us. Perhaps with a mushroom omelette and a green salad…
Yep! – I can relate to that!
Hi Margaret, it’s worth getting back into potatoes just for homemade chips! I know too many are not good for the waistline, but every now and again they are soooo good for the soul. Enjoy. Justine
These look so good! I’ve never even heard of rice bran oil!
Hi Liz, Thanks! FYI here’s what Wikipedia has to say about rice bran oil:
“Rice bran oil (also known as rice bran extract) is the oil extracted from the germ and inner husk of rice. It is notable for its very high smoke point of 490 °F (254 °C) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying.[1] It is popular as a cooking oil in several Asian countries, including Japan and China.[2][verification needed]
Consumed at room temperature or cooler, rice bran oil is rich in vitamin E, gamma-oryzanol (an antioxidant that is used for many alternative herbal therapies, and may help prevent heart attacks[3]), and phytosterols (compounds believed to help lower cholesterol absorption[4][5]), which may provide associated health benefits.”
I find it’s a great general oil for when I don’t want the flavour of extra virgin olive oil (my usual staple).
Justine
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