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.
: 5 minutes
: 40 minutes
: 1 serving
500 grams potatoes (2 large potatoes)
2 tbsp mixed spices
5 cups of water
Sauce to serve
#Back to basics competition
For a thinner chip, reduce by 10 minutes, for a wedge, add 10 minutes.
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