INDIAN OVEN CHIPS
Spice up potato wedges with turmeric, ginger, garlic and fennel seeds for an Indian-inspired side dish - perfect to share with friends
Provided by Barney Desmazery
Categories Side dish, Snack
Time 1h5m
Number Of Ingredients 7
Steps:
- The day before you plan to eat them, tip the potatoes into a pan of cold water and add the turmeric and pinch of salt. Bring to the boil, and simmer gently for 2-3 mins until just cooked. Drain, leave to cool, then chill overnight if you can.
- Heat oven to 200C/180C fan/gas 6. Drizzle 1 tbsp of the oil in a shallow roasting tin (preferably non-stick), and place in the oven. Pour the rest of the oil into a large bowl and add the ginger, garlic, fennel seeds and cayenne pepper. Tip the cold chips into the bowl and gently toss with your fingers until evenly coated. Remove the tray from the oven and scatter over the chips. Use a spatula to coat the chips in the hot oil, then lay them out in a single layer and roast for 30 mins. Use the spatula to turn, then return to the oven for 15 mins until crisp and golden.
Nutrition Facts : Calories 140 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
OVEN-ROASTED CHIPS
Try these oven-roasted chips, far less fatty than their fried cousins
Provided by Jo Pratt
Categories Dinner, Lunch, Supper, Vegetable
Time 1h
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes - the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
- Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer - use two trays rather than overcrowd one.
- Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.
Nutrition Facts : Calories 237 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
OVEN CHIPS
This easy alternative to deep fried chips tastes just as good and is easier to cook. You can substitute any seasonings you like for the herbs and sea salt. Adapted from Alex Barker's cookbook "Potato - a celebration of the world's most versatile vegetable".
Provided by NotQuiteVegetarian
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to highest temperature, generally 240 degrees Celsius.
- Lightly oil a large shallow roasting tin and place it in the oven to get really hot while you prepare the potatoes.
- Cut the potatoes in half lengthwise, then into long thin wedges, or thicker ones if you prefer.
- Brush each side lightly with oil (or just pop them into a large bowl, pour some oil over and mix them around a few times to coat them).
- When the oven is really hot, remove the pan carefully and scatter the potato wedges over it, spreading them out in a single layer over the hot oil.
- Sprinkle the potato wedges with the herbs and salt and roast for about 20 minutes, or longer if they are thicker.
- They will be ready when they are golden brown, crisp and lightly puffy.
- Remove from oven and serve with a dollop of mayonnaise.
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