Vegetarian and vegan recipes, reviews and news for a healthy life
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!