I love potatoes! They are a great source of protein and iron, and are the ultimate comfort food.
I am happy to say I have perfected the crisp chip without the need for oil, and now eat these several times a week. I change the sauces and spices often; sometimes I enjoy these with pesto, mashed avocado or hollandaise (if I'm feeling devilish), but today I just opted for good old Aussie tomato sauce.
For the spices, I change between pepper, salt, chilli, garam masala, paprika, turmeric, and rosemary - the list goes on. I have found the thicker the spice, the crunchier the chip!
Sauces aside, these are a healthy meal and, when paired with a salad, is a very fulfilling lunch or dinner. These are so easy to make, you will never buy greasy takeaway shop chips again.
Ingredients 500 grams potatoes (2 large potatoes)
2 tbsp mixed spices
5 cups of water
Sauce to serve
Preheat the oven to 200°C.
Pour the water into a tray or dish, and place it in the bottom of the oven. This will help steam the potatoes and stop them from drying out. This is the key to an oil-free chip that is fluffy on the inside, and crunchy on the outside.
Wash your potatoes and cut them into even-sized chips. Any thickness is fine, as long as they are all equal.
For a thinner chip, reduce by 10 minutes, for a wedge, add 10 minutes.
Place in a bowl, and cover with your spices and herbs. Tumble until they are coated evenly.
Line an oven-safe dish with baking paper and spread the potato chips out evenly. Try not to the let them touch or overlap, or they won't crisp up as much.
Bake for 20 minutes, flip, then bake for another 20 minutes.
Your oil free chips will now be cooked, crispy and utterly delicious.