If you find regular chips too oily, you’ll love this baked alternative. Crisp on the outside, soft in the middle and dusted with spices, these will please any spud lover. A firm favourite with our family.
This recipe pairs wonderfully with my Cashew Lemon Tahini dipping sauce – find the recipe here.
5 large potatoes or sweet potatoes – or a combo of both
2 Tbsp lemon juice
½ tsp ground coriander
½ tsp ground cumin
1 tsp salt
scant ½ tsp smoked paprika
½ tsp garlic granules
a few generous grinds of black pepper
Preheat the oven to 180C.
Cut the clean potatoes and/or sweet potatoes into chips. I always leave the skin on. Pop them into boiling water for about 5 minutes – this gives them a head-start cooking wise, plus it adds moisture (no-one wants a dried out chip)
Drain well after five minutes & set aside.
Line a baking tray with baking/parchment paper. Lay out all the chips on the tray, lining them up snugly side by side. There should just be enough room! Sprinkle them with the lemon juice.
In a small bowl, combine all the remaining ingredients, then sprinkle the spice mix over the chips.
Bake for 30-35 minutes or until crisp.
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