0 0

Homemade chips

Ditch the frozen chips for these little beauties, perfumed with rosemary and garlic. By baking rather than deep frying, you reduce the calories and saturated fat.

Features:
  • Vegan
  • 55 Mins
  • Serves 2
  • Easy

Ingredients

Directions

Share
  1. Heat the oven to 220C and pour the oil into a large baking tray. Swirl around and place in the oven to heat up.

  2. Blanch the chips in a large pan of lightly salted boiling water for 4 minutes, then drain and leave to steam-dry for 15 minutes.

  3. Remove the tray from the oven and tip in the chips and garlic cloves. Toss to coat in the oil and spread them out in an even layer. Season with salt and pepper and roast for 15 minutes.

  4. Add the dried rosemary and toss to combine. Return to the oven and cook for 15 minutes or until golden and crisp. Pop the garlic from the skins (or discard) and tip into a serving dish with the chips. Sprinkle with salt and vinegar, if desired, before serving.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Ratatouille with Crispy Sage Leaves
previous
Ratatouille with crispy sage leaves
Curried Bulgur Wheat with Roasted Cauliflower and Chickpeas
next
Curried bulgur wheat with roasted cauliflower and chickpeas
Ratatouille with Crispy Sage Leaves
previous
Ratatouille with crispy sage leaves
Curried Bulgur Wheat with Roasted Cauliflower and Chickpeas
next
Curried bulgur wheat with roasted cauliflower and chickpeas

Add Your Comment