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Baked Chips

Baked Chips

I try to deep fry foods as little as possible so when I have a craving for chips, I opt for these which can also be made with sweet potatoes.

bar Baked Chips
However, I only make these once in a while when I'm feeling indulgent. Fluffy potatoes are spuds that when cooked are light and fluffy on the inside.

Picture by Manju Malhi

Serves 6

6 large fluffy potatoes, such as Maris Piper, King Edward, Desirée (about 1.6kg/3lb 8oz), washed
2 tbsp olive oil
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/4 tsp mixed dried herbs (optional)
2-3 garlic cloves, crushed (optional)


Preheat oven to 180C/350F/gas mark 5.
Take a large plastic bowl, big enough to hold all the chips. Mix together the oil, salt, pepper and herbs and garlic, if using.
Cut the potatoes into big chips or wedges. Place the chips in a large pot of salted cold water, and bring them to the boil. As soon as the chips have come to the boil, drain them, and then add them to the bowl of marinade.
Coat them well by tossing the potatoes around with your hands or a wooden spoon. Make sure the chips are covered evenly.
Spread the chips on a large non-stick baking tray or one that is lined with foil and lie them flat in a single layer – use two trays rather than overcrowd one. Roast for 45-50 minutes, turning now and then. When cooked, they should be golden brown and crisp with a light fluffy centre. Check them towards the end so that they don't over cook. Serve hot.


Sprinkle a few chilli flakes to the cooked chips for an added kick. You can make a minty yogurt dip by mixing mint chutney with 2 tablespoons of natural unsweetened yogurt.

(c) 2012

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